Preheat the oven to 425° F.

Slice the Spaghetti Squash in half lengthwise. Drizzle 4 tsp olive oil over all 6 halves of spaghetti squash. Season with salt & pepper grinder.

Place spaghetti squash halves on a foil-lined baking sheet and bake for 35-40 minutes.

Add 2 Tbsp olive oil to a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds. Add the ground beef. Season with sea salt and black pepper. Cook until browned, about 10 minutes. Stir in marinara sauce and Italian seasoning. Reduce heat to low to keep warm until squash is cooked.

In a large bowl, stir together the ricotta cheese, parmesan cheese, and 1 Tbsp olive oil. Set aside.

Remove cooked spaghetti squash from the oven. Use a fork to release strands. Remove strands and add to the ricotta cheese filling. Stir to combine.

Stuff the spaghetti squash ricotta cheese mixture into the empty shells on the baking pan. Top with beef marinara mixture. Sprinkle shredded mozzarella on top.

Return the spaghetti squash to melt the cheese, for about 8 minutes.