Million Dollar Spaghetti Squash Pasta Recipe
Million Dollar Spaghetti Squash Pasta is a delicious and wholesome low-carb alternative to traditional pasta dishes. Featuring roasted spaghetti squash strands layered with a savory meat sauce, ricotta, and topped with melted mozzarella and Parmesan cheeses, this comforting casserole combines rich flavors with a healthy twist that’s perfect for dinner any night of the week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Calorie
Ingredients
Scale
For the Base
- 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
For the Sauce and Filling
- 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
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and black pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes until tender. Check doneness by poking with a fork; the strands should easily pull away.
- Cook the Meat Sauce: While the squash is roasting, heat a large skillet over medium heat. Brown the ground beef or turkey, breaking it up as it cooks. After a few minutes, add the chopped onion and minced garlic, sautéing until softened and fragrant. Stir in the marinara sauce and dried Italian seasoning, then simmer for 10 minutes to blend the flavors.
- Scrape and Layer: Once the squash is cool enough to handle, use a fork to scrape out the strands into a large casserole dish. Spread half of the meat sauce evenly over the squash strands. Dollop the ricotta cheese in small blobs over the sauce, then layer the remaining meat sauce on top.
- Top and Bake: Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the top. Return the casserole to the oven at 375°F (190°C) and bake for about 15 minutes until the cheese is melted and golden in spots. Allow the dish to rest for 5 minutes before serving to let it set.
Notes
- Use lean ground beef or turkey for a healthier dish without sacrificing flavor.
- If you prefer a vegetarian option, substitute the meat with sautéed mushrooms or lentils.
- Scoop the squash strands carefully to avoid scraping the skin which can be tough and bitter.
- The ricotta cheese adds creamy pockets throughout the dish; don’t spread it flat for best texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
Keywords: spaghetti squash pasta, healthy pasta alternative, baked spaghetti squash, cheesy casserole, low-carb dinner
