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My review
Spaghetti Squash Million Dollar Casserole
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Kisha McDaniel Logsdon
"This spaghetti squash casserole is comfort food done right, with a base of roasted squash covered in red meat sauce and a cream cheese-sour cream topping."
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Ingredients
1 h 55 m servings 727Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with nonstick spray.
- Drizzle the inside of spaghetti squash with olive oil and sprinkle with salt and black pepper. Place squash flesh-side down on the prepared baking sheet.
- Bake in the preheated oven until fork-tender, about 1 hour. Let cool until safe to handle. Use a fork to scrape strands across the width of the squash into a bowl.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, garlic, and dried onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Add pizza sauce to the skillet; mix to combine and set meat sauce aside.
- Combine cream cheese, sour cream, and parsley in a small mixing bowl and stir well.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with nonstick spray.
- Place 1/2 the cooked spaghetti squash into the prepared baking dish. Top with 1/2 the meat sauce and all of the cream cheese mixture. Add remaining spaghetti squash followed by remaining meat sauce. Sprinkle shredded Italian cheese blend on top.
- Bake in the preheated oven until cheese is melted and casserole is hot, about 20 minutes.
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Newest
7/31/2019
It had a good flavor, but I guess I just don't like spaghetti squash. The squash had the texture of al dente angel hair pasta (which I also don't care for.). I'm sure it's just a matter of tas...