Mini Spaghetti Squash Lasagnas

1. Preheat the oven to 425° F.
2. Combine the beef, onion, and Italian seasoning in a skillet set over medium heat. Cook for 8-10 minutes until browned. Mix in the marinara sauce, the pesto, sun-dried tomatoes, and chili paste. Simmer for 5 minutes. Season with salt and pepper. 
3. In a glass measuring cup, mix the cream cheese with 1/2 cup cream until creamy and combined. Add the remaining cream, thyme, nutmeg, and mozzarella. Season with salt and pepper.
4. Place the squash on a sheet pan or inside a roasting pan. Stuff each with meat sauce, then add the cream sauce. Bake for 20-30 minutes, until the squash is tender. Remove from the oven and top each squash with provolone and parmesan. Arrange 2 tablespoons of cold butter, the garlic cloves, and sage around the squash. Return to the oven and bake 10-15 minutes or until  the cheese is golden brown on top. 
5. Remove the garlic from the pan. Chop the garlic and mix with 2 tablespoons soft butter and the sage. Spread the butter over the squash, then use a fork to scrape the squash into strands, mixing the cheese in with the squash. Enjoy!