Description
Million Dollar Spaghetti Squash Pasta is a cozy, cheesy, low-carb twist on the classic baked pasta dish, featuring layers of tender roasted squash, hearty meat sauce, and a creamy ricotta topping.
Ingredients
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, I usually go for lean beef for richness
- 1 small onion (about 100g), finely chopped for subtle sweetness
- 2 cloves garlic (about 10g), minced for that irresistible aroma
- 1 jar (24 oz/680g) marinara sauce, pick your favorite or make your own if you’re feeling fancy
- 1 cup (240g) ricotta cheese, for creamy decadence in this Million Dollar Spaghetti Squash Pasta
- 1 cup (100g) shredded mozzarella cheese, because melty cheese is life
- 1/2 cup (50g) grated Parmesan cheese, for that sharp, nutty finish
1 teaspoon (3g) dried Italian seasoning, to bring all the flavors together
Instructions
1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.
2. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes until tender. The strands should pull away easily with a fork.
3. Meanwhile, heat a skillet over medium heat and brown the ground beef or turkey. Add the chopped onion and garlic, cooking until softened and fragrant.
4. Stir in the marinara sauce and Italian seasoning. Simmer for 10 minutes to blend the flavors.
5. Once the squash is cool enough, use a fork to scrape the flesh into spaghetti-like strands and place them in a large casserole dish.
6. Spread half the meat sauce over the squash, dollop spoonfuls of ricotta cheese evenly across, then top with the remaining meat sauce.
7. Sprinkle mozzarella and Parmesan cheeses evenly over the top.
8. Lower oven temperature to 375°F (190°C) and bake for 15 minutes, or until the cheese is melted and bubbly with golden spots.
9. Let rest for 5 minutes before serving. Enjoy!
Notes
- You can use ground turkey for a lighter version or mix in Italian sausage for more flavor.
- Make it vegetarian by omitting the meat and doubling the veggies—try mushrooms or zucchini!
- This dish reheats beautifully and tastes even better the next day.
- If your squash yields a lot of moisture, gently press or drain the strands before layering to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg