Description
Million Dollar Spaghetti Squash Pasta is a comforting low-carb alternative to traditional pasta. This recipe features tender roasted spaghetti squash mixed with a savory meat marinara sauce, layered with creamy ricotta, mozzarella, and Parmesan cheeses, then baked to bubbly perfection. It’s a flavorful, hearty dish perfect for a satisfying family dinner.
Ingredients
Spaghetti Squash
- 1 large spaghetti squash
Meat Sauce
- 1/2 lb lean ground beef
- 24 oz marinara sauce
- Salt and pepper, to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, a pinch
Instructions
- Prepare the Spaghetti Squash: Preheat the oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and membranes. Place the squash halves cut-side down in a baking dish.
- Bake the Squash: Bake the squash for 50-60 minutes until just fork tender. Remove from the oven and let cool for 10 minutes, then use a fork to shred the squash flesh into noodle-like strands.
- Cook the Ground Beef: While the squash bakes, heat a medium skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon until fully browned, about 7-10 minutes. Drain any excess grease.
- Simmer with Marinara Sauce: Stir the marinara sauce into the cooked beef in the skillet. Let it simmer for 2-3 minutes to combine flavors, then season with salt and pepper to taste.
- Mix the Cheese Filling: In a bowl, combine ricotta cheese, Italian seasoning, Parmesan cheese, a pinch of salt and pepper, and 1 cup of shredded mozzarella. Stir until smooth and well blended.
- Assemble the Dish: Spoon about half of the meat sauce mixture over the shredded spaghetti squash and gently mix together. Spread the ricotta cheese mixture evenly on top. Add the remaining half of the marinara sauce, then sprinkle with the remaining 1/2 cup shredded mozzarella cheese.
- Bake Until Golden: Return the assembled squash to the oven and bake for 10-20 minutes until the cheese is melted and lightly browned. For a deeper golden crust, broil on high for 2-3 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove from the oven and let the dish cool for 5 minutes before serving. This allows the layers to set and makes serving easier.
Notes
- Choose a medium to large spaghetti squash for a good amount of servings.
- You can substitute ground turkey or chicken for a leaner option.
- Use your favorite marinara or homemade sauce for best flavor.
- Broiling is optional but enhances the cheesy crust.
- To save time, cook the beef and sauce while the squash roasts.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
