Creamy Million Dollar Spaghetti Squash Pasta Bake (Print Version)

Million Dollar Spaghetti Squash Pasta: Enjoy a healthier, creamy, cheesy bake with rich meat sauce. Your family will love this comforting twist on a classic!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (if sauce is GF)

# Ingredients:

→ Hearty Base

01 - 1 large spaghetti squash (about 3 lbs)
02 - 1 tbsp olive oil
03 - 1 lb lean ground beef or turkey
04 - 1 medium yellow onion, chopped
05 - 3 cloves garlic, minced
06 - 24 oz marinara sauce
07 - 1 tsp Italian seasoning
08 - Salt and black pepper to taste

→ Cheesy Layer

09 - 15 oz ricotta cheese
10 - 1 large egg
11 - 1 cup shredded mozzarella cheese (plus 1/2 cup for topping)
12 - 1/4 cup grated Parmesan cheese (plus 2 tbsp for topping)

→ Flavor Enhancers & Finishing

13 - 1/4 cup fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First up, grab that spaghetti squash! Carefully slice it in half lengthwise, scoop out those seeds and stringy bits. I usually drizzle the cut sides with a little olive oil, salt, and pepper. Then, place them cut-side down on a baking sheet. Roast it in a 400°F (200°C) oven for about 30-40 minutes, or until it's tender enough to easily scrape out the strands with a fork. This is where I always get impatient, but trust me, don't rush it!
02 - While the squash roasts, get your skillet hot! Brown your ground beef (or turkey) over medium-high heat. Break it up with a spoon as it cooks. Once it’s nicely browned and no pink remains, drain off any excess fat – a crucial step for a great sauce, honestly! Then, toss in your chopped onion and let it soften for about 5 minutes. Add the minced garlic and cook for just another minute until you can smell that amazing aroma. Pour in your marinara sauce, Italian seasoning, a pinch of salt, and a good grind of black pepper. Let it simmer gently for at least 15-20 minutes, allowing those flavors to meld. This is where the magic starts!
03 - In a medium bowl, combine the ricotta cheese, one egg, a generous half cup of shredded mozzarella, and a quarter cup of grated Parmesan. Stir it all together until it’s well combined. This mixture is what makes our Million Dollar Spaghetti Squash Pasta so incredibly luscious. This is also the step where I once accidentally used cottage cheese instead of ricotta – it worked, kinda, but the texture wasn't quite as smooth, oops!
04 - Once your spaghetti squash is cool enough to handle, use a fork to scrape out all those lovely strands into a large bowl. It's so satisfying to see them separate! Add about half of your rich meat sauce to the squash and gently toss to coat. You want every strand to have a little bit of that savory goodness. Don't worry if it's not perfectly even; it'll all come together in the bake.
05 - Now for the fun part: assembly! Spoon half of the squash and sauce mixture into the bottom of a 9x13 inch baking dish. Spread it out evenly. Then, carefully dollop the entire ricotta cheese mixture over the squash layer, spreading it gently to cover. It doesn't have to be perfect; a few cheesy peaks are totally fine! Next, spoon the remaining meat sauce over the ricotta. Finally, sprinkle the remaining mozzarella and Parmesan cheeses generously over the top. This is where you get that beautiful golden crust!
06 - Pop your assembled Million Dollar Spaghetti Squash Pasta into a preheated 375°F (190°C) oven. Bake for 25-30 minutes, or until the cheese is bubbly and beautifully golden brown. If you want a little extra color, you can even broil it for a minute or two at the very end, but keep a close eye on it – cheese burns fast! Let it rest for 5-10 minutes before serving. This helps everything set and prevents a messy collapse, which I learned the hard way once.

# Notes:

01 - Always roast your spaghetti squash cut-side down; it steams beautifully and prevents it from getting too dry.
02 - Don't skip draining the fat from your ground meat; it makes a huge difference in the sauce's texture and richness.
03 - Let the Million Dollar Spaghetti Squash Pasta rest for 5-10 minutes after baking; it helps the layers set and prevents a melty, sliding mess.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large skillet
03 - large mixing bowls
04 - baking sheet

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 35g

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