MILLION DOLLAR SPAGHETTI PUMPKIN CASSEROLE

MILLION DOLLAR SPAGHETTI PUMPKIN CASSEROLE

Spaghetti squash casserole with creamy cheese filling!

INGREDIENTS

▢1 spaghetti squash 2-3 pounds

▢1 tablespoon olive oil

▢1 teaspoon salt

▢1 pound ground beef

▢24 ounces store-bought or homemade marinara

▢8 ounces cream cheese

▢½ cup sour cream

▢ 1 tablespoon chopped parsley

▢2 cups grated mozzarella

INSTRUCTIONS

For the pumpkin:

Preheat the oven to 400 degrees. Spray a rimmed baking sheet with nonstick spray.

Halve the spaghetti squash lengthwise. Spoon out the seeds and discard. Drizzle the inside of the

pumpkin with olive oil and sprinkle with salt.Place the spaghetti squash, flesh side down, on the

prepared baking sheet and bake for 1 hour or until tender.

Using a fork, scrape long strands of squash, scraping across the entire width of the squash.

For the meat sauce:

Fry the minced meat in a large pan over medium heat.

Drain the fat and add the marinara to the pan. To warm through, cook over low heat for 5 minutes.For

the cream cheese mixture:

Place cream cheese, sour cream and parsley in a small bowl and mix well.

Assemble:

Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray.

Place half of the spaghetti squash in the prepared baking dish.

Cover the pumpkin with half of the meat sauce and all of the cream cheese mixture.Add the rest of

the spaghetti squash and then the remaining meat sauce.

Sprinkle the grated mozzarella on top.

Bake for 20 minutes or until cheese is melted and casserole is hot.

Serve immediately.

TIPS & NOTES:

Scrape spaghetti squash lengthwise to create short strands of squash or widthwise to create long

strands of squash.

You can use any type of minced meat for the meat sauce. A sausage and beef mixture is also

delicious!

Nutritional Information:

Calories: 413 kcal (21%) Carbohydrates: 10 g (3%) Proteins: 21 g (42%) Fat: 35 g (54%) Fiber: 2 g

(8%)Nettokohlenhydrate: 8 g (16 %)

For more recipes click here

Thank you for follow me on facebook