Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender.

When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.

In the meantime, heat olive oil in a large skillet to medium heat. Add onion and garlic and sauté for 2 minutes until tender. Add the ground beef and cook until browned and cooked through. Add salt and pepper to taste.

Turn heat to medium low and stir in spaghetti sauce, lasagna noodles, spaghetti squash strands and Galbani Ricotta cheese. Continue to stir over medium-low heat until cheese has melted and incorporated into the sauce.

Spoon sauce mixture into each spaghetti squash shell. Top each shell with 1/4 cup Galbani Mozzarella cheese. Bake for and additional 10 minutes at 375°F until cheese is melted.

Serve warm.