Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

1 hr 25 mins
1 hr 55 mins
30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

727 calories; protein 36.4g; carbohydrates 29.7g; fat 52.3g; cholesterol 154.7mg; sodium 1830.5mg. Full Nutrition