Preheat your oven to 425°F (220°C). Carefully cut the two large spaghetti squash in half lengthwise and scoop out the seeds. Place one whole garlic clove in each squash half. Drizzle the inside with olive oil and use a brush to coat the flesh evenly. Sprinkle with salt and black pepper to taste. Flip the squash halves face down on a baking sheet.

Place the prepared squash halves in the preheated oven and bake for about 45 minutes, or until the squash is tender and can be pierced easily with a fork.

While the squash is baking, heat a pot over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it up with a spatula. Then, add the chopped yellow onion, 1 teaspoon salt, 1/2 teaspoon black pepper, dried oregano, and ground cumin. Stir and sauté everything together for another 3 minutes until the onions soften. Next, pour in the marinara sauce and reduce the heat to low. Cover and let the sauce simmer for 20 minutes, stirring occasionally. I like to let the sauce cook a bit longer if I have extra time—the flavors only get better!

Once the squash is done roasting, remove it from the oven and carefully flip the halves face-up. Using a fork, mash the roasted garlic cloves into the squash flesh, then gently scrape the squash to create spaghetti-like strands.

Spoon the hot meat sauce mixture (from Step 3) evenly into each prepared squash half. Top each with grated mozzarella cheese, distributing it evenly. Place the squash halves under the broiler on high for about 3 minutes, just until the cheese is melted and bubbly—watch closely so it doesn't burn.

Remove the squash boats from the oven and let them cool briefly. Garnish with plenty of chopped fresh basil before serving. For a fresh pop of flavor, I like to scatter some extra basil on top just before digging in!