Baked Spaghetti Squash

posted in Main Entree

From the Kitchen of Lara Lyn Carter


  • one lb. ground beef or turkey
  • 25.5 oz. jar organic spaghetti sauce
  • 8 0z. plant based cream cheese
  • 8 oz. plant based plain greek yogurt
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 tbsp. olive oil
  • 1 medium size spaghetti squash


Cut the spaghetti squash in half length wise and remove all of the seeds. Place the squash on a sheet pan and roast at 400 degrees for one hour. When the squash has about 20 minutes left to cook, heat the olive oil in a skillet over medium heat. Add the ground beef to the skillet and brown the beef. Add the spaghetti sauce to the beef and allow it to simmer on low for 5 minutes.

In a small bowl mix the yogurt, cream cheese, garlic powder, basil, and oregano together.

Remove the squash from the oven and allow to it to cool just long enough that you can handle it. Do not let it cool completely. Shred the squash into a large bowl. Stir in the cream cheese and yogurt mixture.



Spread the squash mixture into a 9×13 or 8 1/2 X11 pan that has been sprayed with cooking spray. Pour the spaghetti sauce mixture evenly over the spaghetti squash. Bake at 350 degrees for 20-25 minutes or you may cover it and put it in the refrigerator for later or freeze!