Prepare squash according to recipe but do not cut the ends off. Cover the "spaghetti" and set aside. Keep the skins.

Set a large skillet over medium-high heat and brown the ground beef with onion, garlic, salt and pepper. When beef is cooked through, drain fat then return to medium-high heat.

Stir in the crushed tomatoes, tomato sauce, parsley, 1 tsp dried basil and oregano. Bring mixture to boil then immediately reduce the heat to low and let simmer for 45 minutes or until thickened.

Set the oven to broil then move rack to 12" from the top of the oven.

Divide ricotta cheese evenly between 2 squash halves then spread into an even layer inside of each. Sprinkle 1 tsp of dried basil on top of the ricotta then spoon half of the sauce mixture into each squash. Top squash lasagna halves with mozzarella cheese then sprinkle with parsley.

Place squash in oven until the cheese melts—or a bit longer to brown the cheese!