Baked Spaghetti Squash Casseroles

I'm a pasta lover and, surprisingly, find spaghetti squash a satisfying alternative. 
I found the below recipe and another one recommended from Stacy as well,  Creamy Spaghetti Squash Casserole.  

 I'll copy the second recipe and photo at bottom, just in case I have a hankering to try it.  But I think if you just put some leftover meat sauce over this recipe, and substitute ricotta for cottage cheese and add onion, garlic and bell pepper, it's nearly the same and seems simpler.

 I've browsed Trim Healthy Mama a little bit, and I know Stacy was into it, so if you are too, check out her site with more recipes that feature that diet, though Stacy's on Sabbatical. :)

A couple of other spaghetti squash recipes, stir fry style:
Greek Spaghetti Squash Recipe 
Spaghetti Squash Primavera

 Spaghetti Squash Deluxe

• 1 medium spaghetti squash, cooked  (boil for 15- 20 min.) and shredded
• 1 cup cottage cheese
• 1 cup sour cream
• 1 egg
• 1 cup shredded Cheddar cheese
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup Parmesan cheese

1. Combine all, except Parmesan. Mix well.
2. Pour into greased 8 inch baking dish.
3. Sprinkle top with Parmesan.
4. Bake at 375 for 45 minutes or until browned and set.

Yield: 5 servings

Creamy Spaghetti Squash Casserole

Yield: 

16 servings

Ingredients: 

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

Instructions: 

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.