Preheat oven to 400 degrees. Use a fork to prick holes around the spaghetti squash. Microwave for 2 minutes to soften the skin.

Slice the ends off the squash so it sits level on your cutting board. Carefully, cut in half lengthwise. Lay each half down and use a spoon to scrape out the seeds and pulp. Discard.

Place the squash, flat side down, on a baking sheet. Do NOT oil the squash. Roast for 30 minutes.

Remove the squash from oven. Once cool enough to touch, use a fork to pull the "spaghetti" off the skin. If the spaghetti squash seems watery, place it in a paper towel and squeeze out the water prior to placing in the dish. You will need approximately 12 ounces of cooked spaghetti squash. Set aside.

Reduce oven to 375 degrees. Grease a medium sized baking dish (7"x11" or 2 quarts) and set aside.

In a large skillet over medium heat, cook the ground beef 3 to 4 minutes until only slightly pink. Add the salt, garlic, and Italian seasoning and cook 1 to 2 minutes longer until no longer pink.

Drain the grease from the skillet. Add 1 cup of the spaghetti sauce to the meat and stir to coat. Set aside.

In a medium sized bowl, mix the cream cheese, parmesan, and Italian dressing until combined.

Place the cooked spaghetti squash in the bottom of the baking dish. Spread the cream cheese mixture on top of the squash. Use an offset spatula to smooth it into an even layer.

Add the meat on top of the cheese layer. Add remaining spaghetti sauce on top of the meat.

Top the dish with the shredded cheddar cheese.

Bake uncovered for 30 minutes. Let rest 5 minutes before serving.