This recipe is a low-carb version of the classic lasagna dish. Roast the spaghetti squash in the oven and set aside. In a pan, cook ground beef or turkey until browned, then add minced garlic and cook for another minute. Add canned tomatoes, tomato paste, Italian herbs, salt, and pepper, and simmer for 20-30 minutes until the sauce thickens. In a baking dish, layer the cooked spaghetti squash, meat sauce, and shredded mozzarella cheese. Repeat the layers until all ingredients are used up. Bake in the oven for 20-30 minutes until the cheese is melted and bubbly.
