Spaghetti Squash Million Dollar Casserole Recipes

Steps:

• 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.

Steps:

• Preheat oven to 400°F.
• First, cut your spaghetti squash in half lengthwise and use a spoon to scrape away the seeds. Drizzle with a little sea salt and fresh cracked pepper and place down on a lined baking sheet and cook for about 45 minutes.
• While the squash is baking, prepare your filling. In a medium skillet over med-high heat add a small pat of butter, minced garlic, diced onion, a pinch of sea salt, and pepper and cook for several minutes until soft.
• In a large mixing bowl combine the cooked onions and garlic with greek yogurt, 1 oz of shredded goat cheddar, parsley, nutmeg, sea salt and pepper to taste.
• Remove squash from the oven and let cool. When your squash is cool enough to handle, use a fork to scrape out the inside which will come apart in strands. Place spaghetti squash strands in your mixing bowl and combine all ingredients together. Place your mixture in a large baking dish and top with the remaining 3 oz of shredded goat cheddar. Place bak in the oven at 400° and let cook for about 15 minutes. Then set the oven to broil and cook until the top has formed a delicious golden crust.
• Serve immediately and prepare to be blown away at how delicious this healthy dish is.

Steps:

• Preheat oven to 350 degrees.
• Cook noodles as directed on the package.
• While your noodles are boiling, mix together the cream cheese, sour cream, and cottage cheese in a medium-sized bowl until smooth (there might be a couple of bumps from the cottage cheese, but make sure it's all mixed together well).
• Place ground beef in a large skillet and brown until completely cooked through. Drain grease well.
• Pour spaghetti sauce over the meat and mix well.
• Spray a 9 x 13 inch pan with cooking spray.
• Layer half of the cooked noodles in the bottom of the dish. Pour the creamy cheese mixture on top of the noodles and spread it around evenly. Next, add the rest of the noodles on top of the cheese mix layer and spread the noodles out to cover the pan. Then, slice up the butter and place it on top of the noodles throughout the pan.
• Once the noodle and cheese layers have been put together, pour the red meat sauce on top and cover the noodles completely.
• Cook it uncovered for 30 minutes at 350 degrees. Once the 30 minutes is up, take the casserole out of the oven and cover the whole thing with cheddar cheese. Then return it back to the oven to cook for another 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
• Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
• Pour ground beef mixture over spaghetti and spread to cover casserole.
• Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cook spaghetti as directed on package.
• Meanwhile, in medium bowl, beat egg, Parmesan cheese, parsley and melted butter with whisk. Drain spaghetti; return to spaghetti-cooking pan. Add egg mixture to spaghetti, and quickly toss until evenly coated; transfer mixture to baking dish.
• In medium bowl, mix cottage cheese and cream cheese. Spread mixture evenly over spaghetti mixture in baking dish.
• In 10-inch nonstick skillet, cook turkey over medium heat 5 to 8 minutes, stirring occasionally, until browned. Remove from heat; stir in pasta sauce. Spread mixture over cottage cheese layer in baking dish. Top evenly with mozzarella cheese.
• Bake 35 to 40 minutes or until heated through and cheese is melted and lightly browned on top. Let stand 5 minutes. Top with basil.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cook spaghetti to al dente as directed on package; drain. Return to pan.
• Meanwhile, in 10-inch skillet, heat olive oil over medium heat. Add spinach; cook about 3 minutes or until wilted; set aside.
• Add chicken and Alfredo sauce to spaghetti; toss to coat. Spread half of the mixture in baking dish.
• In medium bowl, stir ricotta cheese, 1 cup of the mozzarella cheese, the egg, garlic, salt and pepper; stir well to combine.
• Spread cheese mixture over spaghetti mixture in baking dish. Top with wilted spinach. Top with remaining spaghetti; sprinkle with remaining 1/2 cup mozzarella cheese.
• Bake 20 minutes.
• Sprinkle with parsley before serving.