2 1/2 cups cooked spaghetti squash
1 cup shredded mozzarella cheese
1/2 lb ground beef
2 tsp minced onion
1/2 tsp seasoned salt
1/8 tsp black pepper
12 oz pasta sauce
1 cup heavy cream
1 tsp minced garlic
1/2 tsp black pepper
2 oz cream cheese
2 tbsp butter
1 1/2 cups shredded Parmesan cheese
Brown the ground beef with the minced onions, seasoned salt, and black pepper. Drain the excess grease. Stir in the pasta sauce and set aside.
Bring the heavy cream, minced garlic, and black pepper to a simmer over medium heat. Add the cream cheese and butter. Stir in the shredded parmesan, one bit at a time, until smooth. Remove from heat and set aside.
Spread half of the spaghetti squash in a greased 9×9 pan. Pour the alfredo sauce over the spaghetti squash. Top with the remaining spaghetti squash. Spread the meat sauce over the spaghetti squash. Top with the shredded mozzarella cheese. Bake at 350F degrees for 35-45 minutes.