Name: Million Dollar Spaghetti Squash Pasta Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 large spaghetti squash (about 3-4 lbs), halved and seeds removed for roasting; 2 tablespoons (30ml) olive oil, for drizzling on the squash; 1 teaspoon (5g) salt, to season the squash; 1/2 teaspoon (2g) black pepper, for a little kick; 1 lb (450g) ground beef or turkey, lean beef recommended; 1 small onion (about 100g), finely chopped; 2 cloves garlic (about 10g), minced; 1 jar (24 oz/680g) marinara sauce; 1 cup (240g) ricotta cheese; 1 cup (100g) shredded mozzarella cheese; 1/2 cup (50g) grated Parmesan cheese; 1 teaspoon (3g) dried Italian seasoning

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Introduction

Million Dollar Spaghetti Squash Pasta is a comforting and flavorful dish that transforms healthy spaghetti squash into a cheesy, meaty delight. It’s perfect for anyone seeking a lighter alternative to traditional pasta without sacrificing a rich taste. This recipe is simple, satisfying, and sure to impress at your dinner table.

The image shows two halves of a yellow spaghetti squash, each filled with three visible layers: the bottom layer is the bright yellow cooked spaghetti squash strands, the middle layer is a chunky reddish-brown meat sauce with visible ground meat pieces, and the top layer is a melted white cheese sprinkled with green parsley bits and some grated parmesan. The squash halves are placed directly on a wooden surface with a slightly blurred second half in the background. The texture of the squash skin is smooth with slight browning on edges, and cheese has a bubbly, slightly browned look on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large spaghetti squash (about 3-4 lbs), halved and seeds removed for roasting
2 tablespoons (30ml) olive oil, for drizzling on the squash
1 teaspoon (5g) salt, to season the squash
1/2 teaspoon (2g) black pepper, for a little kick
1 lb (450g) ground beef or turkey, lean beef recommended for richness
1 small onion (about 100g), finely chopped
2 cloves garlic (about 10g), minced
1 jar (24 oz/680g) marinara sauce
1 cup (240g) ricotta cheese
1 cup (100g) shredded mozzarella cheese
1/2 cup (50g) grated Parmesan cheese
1 teaspoon (3g) dried Italian seasoning

Instructions

Step 1: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes until tender, checking doneness by poking with a fork to ensure the strands pull away easily.
Step 2: While the squash roasts, heat a large skillet over medium heat and brown the ground beef or turkey. Add the chopped onion and minced garlic after a few minutes and cook until softened and fragrant. Stir in the marinara sauce and Italian seasoning, then simmer for 10 minutes to blend the flavors. Taste and adjust seasoning if needed.
Step 3: Once the squash is cool enough to handle, use a fork to scrape out the spaghetti-like strands into a large casserole dish. Spread half of the meat sauce over the squash, spoon dollops of ricotta cheese on top, then cover with the remaining meat sauce.
Step 4: Sprinkle the shredded mozzarella and grated Parmesan evenly over the dish. Return it to the oven set at 375°F (190°C) and bake for about 15 minutes until the cheese is melted, bubbly, and golden. Let the dish rest for 5 minutes before serving.

Tips & Variations

For a vegetarian version, substitute the ground meat with sautéed mushrooms and lentils for a hearty texture.
Mix fresh herbs like basil or parsley into the ricotta for added freshness.
Use homemade marinara sauce to control sweetness and spice levels if you prefer.
Double the cheese topping if you like a richer, gooier finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15 minutes or until heated through, to keep the cheese melty and the squash tender. You can also microwave individual servings, but the texture may be less crisp.

How to Serve

A white bowl holds a halved spaghetti squash with three visible layers: the outer yellow shell with roasted spots, a middle layer of yellow-orange cooked squash strands, and a top layer of chunky meat sauce that is deep red with bits of ground meat. Melted mozzarella cheese, golden and slightly browned in spots, covers the meat sauce generously, sprinkled with small green herb pieces and black pepper flakes. The yellow shell crisply frames the layers, and the dish sits on a white marbled surface with soft natural light highlighting the texture and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the meat sauce and roast the squash in advance. Assemble the casserole and refrigerate for a few hours before baking. Just add a few extra minutes to the baking time if cooking from cold.

What if I don’t have spaghetti squash?

While spaghetti squash is essential for this recipe’s signature texture, you can substitute with zucchini noodles or cooked pasta if needed, though the dish will have a different consistency and calorie profile.