I ended up making this after I found out that the squash I had just baked in the oven, that looked like a banana squash, was actually a spaghetti squash.
Not wanting to freeze it immediately, I found this recipe, and actually had left over marinara sauce and ground beef in my frig.
I ended up using an oval ceramic dish (what would be equivalent to a 9x13 pan) for my dish, using the fairly large squash that I had just baked for the "crust" and doubling the meat sauce ingredients, adding a package of sliced portabella mushrooms I had forgotten about in my vegetable drawer. I used only fresh purple basil for the seasoning, not adding nearly enough garlic for my taste. It was still delicious, and I already plan to make it again using the already prepared second "banana" squash I have just thrown in my freezer. I now have enough lunch to last me the entire week.