Spaghetti Casserole

This casserole is seriously amazing. Comfort food at it's finest. The recipe calls for spaghetti but I have been making it with spaghetti squash and it is sooo yummy! Plus lower in calories and carbs, and higher in fiber.

8 oz uncooked spaghetti or 1 spaghetti squash
1 lb ground beef
1 jar spaghetti sauce
1 tbsp butter
1/2 c chopped green pepper
1/2 c chopped onion
8 oz cream cheese, softened
2 tbsp milk (I leave this out if I'm using spaghetti squash, it makes it less watery)
Grated parmesan cheese
French Fried Onions

 Preheat oven to 350.

Cook spaghetti or spaghetti squash and set aside. (For spag squash, cut in half, scoop out the seeds, put face down in a 9X13 pan with a little water. Either bake in the oven, 350 for 1 hour, or I usually microwave it for 15-20 min and it turns out great.) I let the spag squash cool while I prep the rest so it will be easier to scoop out.

Brown ground beef, add spaghetti sauce and heat. (I usually use a marinara but any kind would work.) 

Combine green peppers, onions, and butter in a bowl and microwave for 4 minutes until tender.

Add cream cheese and milk to the veggies and stir until smooth.

Put the spaghetti in a 9x13 baking dish, or scoop out the spag squash into the baking dish and even it out.

Put the cream cheese/veggie mixture on top of the spaghetti/spag squash and spread evenly.

Put the spag sauce/meat mixture on top of the cream cheese.

Sprinkle parmesan cheese, however much you want, on top. Bake at 350 for 25 min.

Take out and sprinkle with french fried onions (I don't always have these, it's still awesome) and bake for 5 more minutes.

ENJOY!!