To bake squash, pierce it with a knife 5 or 6 times. Bake it in a 400 degree F oven for 60-90 minutes or until cooked through (a fork should be able to pierce outer peel easily and all the way to interior of the squash). Let cool before cutting in half. Remove seeds. Shred squash with a fork.
Brown ground beef, drain excess grease.
In a large skillet, heat chicken broth and Neufchatel cheese over medium heat, whisking until cheese is melted and slightly foamy.
Add Parmesan cheese, diced tomatoes, basil, oregano, ricotta, and shredded squash; mix together.
Cook for 5 minutes or until thickened. Add ground beef.
Pour into a greased 13 by 9 inch pan; top with mozzarella cheese.
Bake at 350 degrees F for 15 minutes; broil for 3-5 minutes until cheese is slightly browned.
Let cool for 10 to 15 minutes before serving.