Creamy Million Dollar Spaghetti Squash Bake (Print Version)
Make our creamy Million Dollar Spaghetti Squash Pasta! A hearty, cheesy bake packed with flavor, perfect for family dinners. Low-carb comfort food you'll adore.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 90 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Low-Carb Option, Gluten-Free Option
# Ingredients:
→ Spaghetti Squash Base
01 -
1 large spaghetti squash (about 3-4 lbs)
02 -
1 tbsp olive oil
03 -
Salt and black pepper to taste
→ Rich Meat Sauce
04 -
1 tbsp olive oil
05 -
1 lb lean ground beef (or ground turkey/Italian sausage)
06 -
1 medium onion, chopped
07 -
3 cloves garlic, minced
08 -
1 (28 oz) can crushed tomatoes
09 -
2 tbsp tomato paste
10 -
1/2 cup beef broth
11 -
1 tsp Italian seasoning
12 -
Salt and black pepper to taste
→ Creamy Cheese Layers
13 -
15 oz whole milk ricotta cheese
14 -
4 oz cream cheese, softened
15 -
1 large egg
16 -
1/2 cup grated Parmesan cheese, divided
17 -
2 cups shredded mozzarella cheese
18 -
Pinch of salt and black pepper
→ Finishing Touches
19 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, get that spaghetti squash ready. Halve it lengthwise, scoop out the seeds, then drizzle with a little olive oil, salt, and pepper. Place it cut-side down on a baking sheet. Roast it at 400°F (200°C) for about 30-40 minutes, until it's tender enough to shred with a fork. This is where the magic starts, creating those pasta-like strands.
02 -
While the squash is roasting, let's get the meat sauce going. Heat some olive oil in a large skillet over medium-high heat. Add your chopped onion and cook until it's softened, about 5 minutes. Then, add the ground beef (or your chosen meat) and break it up. Brown it completely, draining any excess fat. I always forget to season the meat *before* adding the sauce, oops!
03 -
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Pour in the crushed tomatoes, beef broth, and Italian seasoning. Bring it to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 15-20 minutes. This allows all those flavors to really meld together. I love how the kitchen starts to smell amazing right about now.
04 -
In a medium bowl, combine the ricotta cheese, cream cheese, half of the Parmesan, an egg (it helps bind it, trust me!), and a pinch of salt and pepper. Mix until it's smooth and creamy. This is the heart of the "million dollar" part, adding that luscious, rich texture that makes this Million Dollar Spaghetti Squash Pasta so comforting. Don't be afraid to taste it and adjust seasonings!
05 -
Once the squash is cool enough to handle, use a fork to scrape out the strands into a large bowl. Stir in about half of your meat sauce. Now, grab a 9x13 inch baking dish. Spread the spaghetti squash mixture evenly on the bottom. Dollop spoonfuls of the ricotta mixture over the squash, then gently spread it out. Top with the remaining meat sauce, making sure to cover everything.
06 -
Sprinkle the remaining mozzarella and Parmesan cheese generously over the top. Pop it into a preheated 375°F (190°C) oven for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden. The aroma filling your house is just incredible at this point. Let it rest for a few minutes before serving – it helps everything set, and prevents a cheesy avalanche!
# Notes:
01 -
Don't overcook the spaghetti squash; it'll get watery and mushy.
02 -
Always drain the meat sauce well before adding it to the squash. Excess liquid can make the whole dish watery.
03 -
Freshly grated cheeses make a huge difference in melt and flavor. Pre-shredded has weird anti-caking stuff.
04 -
Serving with a crisp green salad and crusty garlic bread is my favorite combo.
# Equipment Needed:
01 -
Large baking sheet
02 -
Large skillet
03 -
Medium bowl
04 -
9x13 inch baking dish
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 30g