In a bowl, mix together ricotta with fresh parsley (reserving some for garnishing)

Preheat oven to 400°F. Cut spaghetti squash in half, hull out seeds. Place squash cut face down on baking sheet/tray. Bake in oven for 35 min.

Meanwhile, in a pan heat coconut oil. Sautee onion and garlic.

Add tomato paste and season with salt and pepper.

Add tomato sauce to the pan, and bring to low bubble. Grate in the fresh parmesan and stir

Pull squash out of the oven, squeeze lemon juice and carefully scrape the inside of the squash creating "spaghetti strings" (you can skip the lemon but I like the fresh citrus it adds to the dish)

Scoop out the spaghetti squash and place in the pan of sauce and toss together gently. (it's okay if you don't scoop out all the squash, it's going back in the skin)

Pour the spaghetti squash and sauce mixture back into the squash skins.

Add dollops of the ricotta cheese on top, then add the shredded cheese.

Place back in the oven for 10 min or until the cheese has melted and has gotten bubbly and yummy.

Garnish with fresh parsley and enjoy!