Preheat the Oven: Start by preheating your oven to 400°F (200°C).
Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and bake for 30-35 minutes, or until tender.
Cook the Ground Beef: While the squash is baking, heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat.
Mix the Creamy Sauce: In a bowl, combine the sour cream, cream cheese, Italian seasoning, paprika, salt, and pepper. Mix until smooth.
Shred the Squash: Once the spaghetti squash is done, use a fork to scrape out the strands into a large mixing bowl.
Combine Ingredients: Add the cooked ground beef, creamy sauce, and half of the shredded cheese to the spaghetti squash. Mix well to combine.
Assemble the Casserole: Transfer the mixture to a greased baking dish. Top with the remaining shredded cheese.
Bake: Bake in the oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley or chives if desired. Serve warm and enjoy!
