Preheat oven to 350 degrees. Grease a 9" x 13" pan and set aside.
Spray a large saute pan with cooking spray and heat over medium-high heat. Add onion and saute for 3 minutes. Add garlic and saute 1 more minute until fragrant. Add ground beef and saute breaking up until browned. Season with 1 teaspoon of Italian seasoning and mix well with the marinara sauce and set aside.
In a medium bowl combine cream cheese, ricotta cheese, parmesan, garlic powder, and the remaining teaspoon of Italian seasoning. Mix well.
Place half the spaghetti squash in an even layer in the 9" x 13" pan.
Evenly spread half of the cheese mixture over the top of the squash.
Spread half the meat mixture evenly over the top of the spaghetti.
Sprinkle with half of the mozzarella cheese. Repeat the layers. Bake for 30 minutes until hot. Broil for 2 minutes to toast the cheese.
Nutrition: this recipe has 8 servings. The nutrition facts are for 1 serving. There are 6 NET carbs per serving.Substitutions: swap out the beef or turkey for sausage or ground chicken. You can also swap the flavors of cheese for other varieties that you enjoy. Prep Time: brown the meat ahead of time, dice the onions, mince the garlic, and keep it all refrigerated until you are ready to cook. To Reheat: for best results, heat it in the oven at 350 degrees for 10-15 minutes or until it’s hot. You can also microwave it for a minute or so. Cover with a paper towel, so it doesn’t splatter everywhere. To Freeze: let the spaghetti casserole cool, put in storage containers, and freeze for up to 2 months. Reheat in the microwave after defrosting. Keep it airtight until ready to heat and eat.