Cook spaghetti until al dente, set aside.

Crumble beef into plastic colandar, set in microwavable dish, add onion.

Microwave on high 5-6 minutes until meat is no longer pink. Drain by lifting colander from dish and poring off drippings. Transfer meat to dish.

Stir in tomatoes through salt. Cover with vented heavy duty plastic.

Microwave on high 7-8 minutes until mixture bubbles, set aside.

Place unwrapped cream cheese in a large microwavable bowl.

Microwave on high 30 seconds or until softened.

Remove paper, stir in 1/2 of parmesan cheese, reserved spaghetti and garlic powder until coated.

Place spaghetti mixture in 10-inch glass pie dish, press evenly into bottom and up sides of dish to form a crust.

Pour meat mixture over spaghetti, sprinkle with remaining cheese.

Microwave on high 7-8 minutes or until heated through.

Let stand 5 minutes before cutting.