Creamy Spaghetti Squash Casserole

Creamy Spaghetti Squash Casserole

A cheesy, creamy layer of spaghetti squash topped with a flavorful spaghetti sauce with meat for a delicious baked casserole!


16 servings


2 medium-large spaghetti squashes (about 6 [packed] cups of cooked squash all together)
2 tablespoons butter
1 small-medium onion, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
8 ounces cream cheese
8 ounces sour cream
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried parsley flakes
8 ounces (2 cups) shredded mozzarella cheese
2 ounces (1/4 cup) shredded cheddar cheese, optional
8-12 ounces (about 1 1/4 to 2 cups) cooked ground beef
4 cups spaghetti sauce (can use a 26 ounce jar or a quart of homemade)
1/2 tablespoon sugar
1 teaspoon Italian seasoning


1. In a large stock pot, put about 2-3 inches of water. Cover and bring to a boil. Wash outside of squash, cut squash in half and place in the stock pot of boiling water, flesh side down. Cover and boil for 15-20 minutes, until squash is tender.

2. Drain squash. Holding halves with a potholder, use a fork to scoop out the stringy "spaghetti". Set aside.

3. In a large stock pot or saute pan, melt butter. Add onions, garlic, and bell peppers and saute until tender. Add squash and cook and stir until heated through.

4. In a separate saucepan on low heat, melt the cream cheese. Add the sour cream, salt, pepper, and parsley flakes, stirring to make a smooth white sauce.

5. Stir the white sauce into the cooked squash mixture.

6. Grease a 9x13-inch baking dish. Spread the white squash mixture evenly over the bottom of the pan. Spread about 1 1/2 cups of the shredded mozzarella cheese over the squash.

7. In a large mixing bowl, combine the ground beef, spaghetti sauce, sugar, and Italian seasoning. Spread over the layer of shredded cheese. Top with the remaining shredded mozzarella cheese and cheddar cheese (if using). Sprinkle with dried basil or oregano flakes for garnish if desired.

8. Bake uncovered at 350 degrees (325 for glass dish) for 30-40 minutes, until casserole is hot and bubbly. Remove from oven and allow to cool slightly (10-15 minutes) before serving.

Creamy Spaghetti Squash Casserole



Creamy Spaghetti Squash Casserole
Preparation Time: 

1 hour

Cooking Time: 

30-40 minutes

Tammy's Review: 

I created this recipe as a spaghetti squash version of dreamy spaghetti and/or three-cheese baked spaghetti. I thought this turned out really, really yummy! I even ate the leftovers cold. My rating: 10/10


This is a wonderful recipe. My husband has been eating low-carb for a long time now, and he loves that this is a good replacement for spaghetti. This recipe is creamy and flavorful.


This recipe is incredible! Very flavorful and since its full of veggies you do not even have to make a side dish. I did sub ricotta for sour cream but I am sure sour cream would be great too.


This was my first time trying spaghetti squash. My husband was scared and had the pizza place on speed dial, lol. It turned out very flavorful and tasty! Everyone loved it and I have a hilarious picture of my one year old sobbing when we told her there was no more left in the pan. Thanks Tammy! (The 9 is because it was a tad too sweet for us, I may leave out the sugar next time.) :)


My son has been in a picky phase lately and I thought he wouldn't take more than a bite of this but he ended up eating at least 3/4 of my serving! It was delicious. I'll be making it again!


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