Hearty Million Dollar Spaghetti Squash Pasta Bake (Print Version)

Million Dollar Spaghetti Squash Pasta is a cheesy, comforting twist on a classic. Enjoy this low-carb, flavor-packed meal perfect for family dinners.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Low Carb (as a pasta alternative)

# Ingredients:

→ Main Players

01 - 1 large spaghetti squash (about 3-4 lbs)
02 - 1 lb lean ground beef or turkey
03 - 24 oz jar marinara sauce
04 - 15 oz container ricotta cheese (full-fat recommended)
05 - 2 cups shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg

→ Flavor Boosters

08 - 1 small onion, chopped
09 - 3 cloves garlic, minced (or more, I always add more!)
10 - 1 tsp Italian seasoning
11 - 1/2 tsp red pepper flakes (optional)
12 - 1/4 cup fresh basil, chopped (for garnish)

→ Kitchen Staples

13 - 2 tbsp olive oil
14 - Salt and freshly ground black pepper to taste

# Instructions:

01 - First things first, let's get that spaghetti squash ready! Preheat your oven to 400°F (200°C). Carefully cut the squash in half lengthwise – this can be a bit of a workout, watch your fingers! Scoop out the seeds and stringy bits. Drizzle the cut sides with a little olive oil, salt, and pepper. Place them cut-side down on a baking sheet. I usually line it with parchment paper because, honestly, cleanup is a pain otherwise. Roast for about 30-40 minutes, or until tender. You want it easily pierced with a fork. This is where I sometimes forget it in the oven for an extra five minutes, but it still works out!
02 - While the squash is roasting, get started on your sauce. Heat a bit of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until it's softened, about 5-7 minutes. Then, toss in your ground beef, breaking it up with a spoon. Cook until it’s browned, then drain any excess fat – I always forget this step and end up with a slightly greasier sauce, oops! Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for another minute until fragrant. Pour in your marinara sauce, give it a good stir, and let it simmer gently for at least 15 minutes while the flavors meld. It'll smell amazing!
03 - In a medium bowl, combine the ricotta cheese, one egg, half of the Parmesan cheese, and a pinch of salt and pepper. Mix it all together until it’s smooth and well combined. This is the secret to that rich, creamy texture in your Million Dollar Spaghetti Squash Pasta! I like to use a fork to really get it mixed, making sure there are no lumpy bits. Taste it – you might want a little more salt, who knows!
04 - Once the spaghetti squash is roasted and cool enough to handle, use a fork to gently scrape the strands from the skin. They’ll look just like spaghetti, it’s magic! Transfer these lovely strands to a large bowl. Add about half of your meat sauce to the squash and toss it gently to combine. This step is crucial for infusing flavor into every 'noodle'. I always make sure to get all the squash bits coated evenly, it feels like I'm making a giant, healthy pasta dish.
05 - Now for the fun part – assembly! Grab a 9x13 inch baking dish. Spread the remaining half of the meat sauce evenly on the bottom of the dish. Next, spoon the spaghetti squash and meat sauce mixture over that base. Then, carefully dollop spoonfuls of your ricotta cheese mixture over the squash layer. You don't need to spread it perfectly smooth; rustic is good! Finally, sprinkle generously with the shredded mozzarella cheese and the remaining Parmesan cheese. I sometimes get a little messy here, with cheese falling everywhere, but it's all part of the process, right?
06 - Pop that beautiful dish into your preheated oven at 375°F (190°C). Bake for 25-30 minutes, or until the cheese is bubbly, melted, and gloriously golden brown on top. The smell filling your kitchen will be incredible – warm, savory, and cheesy. If you want extra browning on the cheese, you can even turn on the broiler for the last minute or two, but watch it like a hawk; it can go from perfect to burnt in a flash! Let it rest for 10 minutes before serving. This Million Dollar Spaghetti Squash Pasta needs that time to set up, trust me.

# Notes:

01 - Always let the roasted spaghetti squash cool a bit and drain any excess water; otherwise, your Million Dollar Spaghetti Squash Pasta can get watery, a mistake I've made!
02 - Reheating in the oven is best for leftovers; microwaving can make the sauce separate a bit.
03 - If you're out of ricotta, cottage cheese can be used, but the texture won't be quite as creamy.
04 - A sprinkle of fresh basil or parsley right before serving adds a lovely pop of freshness and color.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large skillet or Dutch oven
03 - large mixing bowl
04 - baking sheet

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 25-35g
Protein: 30-40g

Back