Spaghetti Squash Casserole

A vegetarian casserole dish that isn’t loaded with refined carbs?! AND it is DELICIOUS!

SIGN. ME. UP.

I hate when summer comes to an end. I really do. Even as a lifelong North Eastern resident, you would think I would embrace all of the seasons- but I don’t.

Okay, fine. There are SOME silver linings. Like fun holidays, crisp fall air, coziness and CASSEROLES. People don’t seem to like casseroles in the dead of summer, but they are 100% totally acceptable the minute it starts to cool off.

If you are anything like me, I wanted to help ease the blow for those days when you miss the sunshine by the pool. I mean, did you take a close look at this cheesy spaghetti squash casserole? Doesn’t it look dreamy? Don’t you feel even a little better?

This is easy to make. I have never tried making it vegan, but there are so many great vegan cream cheeses and shredded cheeses on the market that I am sure it would be totally fab if you did. And if you try it out, let me know what you think!

Ingredients:

• 1 spaghetti squash, 2-3 pounds

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 pound impossible ground beef or beyond meat ground beef

• 24 ounces marinara, store bought or homemade (if you buy it, please use Raos. It is the best).

• 8 ounces cream cheese

• ½ cup sour cream

• 1 tablespoon chopped parsley

• 2 cups shredded mozzarella

Instructions:

For the squash:

1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray.

2. Pierce holes all over the squash with a pairing knife so it does not explore in your face after baking. If you have a long stem on the spaghetti squash, cut that off.

3. Place spaghetti squash on the prepared baking sheet at bake for 1 hour or until fork tender. Then take the squash out of the oven and cut the spaghetti squash in half length-wise. Scoop out the seeds and discard. Drizzle the inside of the squash with olive oil and sprinkle with salt.

4. Use a fork to scrape out long strands of squash, scraping across the width of the squash.

For the vegan meat sauce:

1. Brown the vegan ground beef over medium heat in a large skillet.

2. Add the marinara to the pan. Cook for 5 minutes over low heat to heat through.

For the cream cheese mixture:

1. Add the cream cheese, sour cream, and parsley to a small mixing bowl and stir well to combine.

To assemble:

1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.

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

3. Top the squash with half of the vegan meat sauce and all of the cream cheese mixture.

4. Add the remaining spaghetti squash followed by the remaining vegan meat sauce.

5. Sprinkle on the grated mozzarella.

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

7. Serve immediately.