Ingredients:

• 1 spaghetti squash, cooked, cooled and shredded (recipe to cook spaghetti squash here)
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, diced
• Kosher salt and freshly ground black pepper
  Coupons
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes, optional
• 1/2 cup whipped cream cheese
• 1/2 cup sour cream
• 3/4 cup chopped fresh mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh parsley leaves

Directions:

Cook spaghetti squash and let cool until you can hold it.  Then shred it and set aside.

Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.

Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.

In a small bowl, whisk together cream cheese and sour cream.

Add spaghetti squash to the prepared baking dish and layer with cream cheese, fresh mozzarella and beef mixture; sprinkle with cheeses.

Place into oven and bake until bubbly and heated through, about 15-20 minutes.

Serve immediately, garnished with parsley, if desired.

Recipe from Newell Family Kitchen