Preheat oven to 400℉. Cut the squashes in half and scoop out seeds & gunk.

Brush squashes with 1 teaspoon of olive oil, and light sprinkle of salt.

Place them cut-side down in a roasting pan or other baking pan with 2 inches of water.

Roast for 45-60 minutes.

Warm oilve oil in a medium high heat skillet or saucepan.

Stir in onions until they're translucent, follow with the chopped bell pepper and then stir in garlic for 30sec.

Add ground beef, 1teaspoon of salt, black pepper, cumin, worcestershire sauce, and chopped parsley.

Cook until well browned and break it into small pieces. 8mins at the most.

Stir in tomatoes and simmer for 20 mins (Spaghetti sauce would also be a nice addition here, but it is very optional) Please remember to taste sauce.

Once the squash is done, shred the inside with a fork. Mix shredded squash into the tomato sauce, but leave an inch in the squash shell.

Mix ricotta cheese, some additional parsley if desired, and a 1/2 teaspoon in a separate bowl.

Clean the roasting pan and place squash shells inside.

The ricotta mic should be divided between both shells. Evenly spread the ricotta mix on the bottom of the shells with a spoon.

Do the same thing with the tomato sauce by spooning it over the ricotta.

Repeat step 13 & 14 again until shells are filled. You're basically making layers within the shell.

Bake the shells for 15 minutes and then add mozzarella on top.

Bake for another 15 mins or until the mozzarella is bubbly; and tiny brown spots may pop up. A broiler would work well with this step as well.

Remove from the oven, garnish with parsley, and enjoy!