1-Start by preheating your oven to 400 degrees F, which sets the stage for that perfect bake.

2-Then, in a large 12-inch nonstick skillet over medium-high heat, cook 1 pound of ground meat with ½ cup chopped onion, 2 cloves minced garlic, salt, and pepper until the meat is no longer pink, and drain any excess grease to keep things from getting too oily.

3-Next, stir in 2 tablespoons tomato paste, 1 teaspoon dried basil, 1 teaspoon oregano, ¼ teaspoon thyme, and a bit more salt and pepper; let it cook for about a minute to bring out those aromas.

4-Add 1 (28-ounce) can crushed tomatoes, 1 (8-ounce) can tomato sauce, 1-2 teaspoons brown sugar or honey, and 1 tablespoon low-sodium soy sauce, then stir everything together and bring it to a simmer for 5 minutes.

5-Once that’s ready, mix in the 6 cups of cooked spaghetti squash, tossing it all evenly in the skillet or transfer to a baking dish if needed, and pat it into an even layer.

6-Finally, sprinkle 1 to 2 cups shredded mozzarella and ½ cup shredded Parmesan on top, then bake for 20 minutes until it’s bubbling and golden.

7-Let it rest for 10 to 15 minutes before serving to get the best texture.