Name: Million Dollar Spaghetti Squash Pasta
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Italian-American
Ingredients: 1 big spaghetti squash (mine was about 4 pounds); 2 tablespoons olive oil; Salt and pepper; 1 pound ground beef (I use 80/20); 1 jar marinara sauce (24 oz – Rao’s is my go-to); 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon pepper; Red pepper flakes if you want heat; 15 oz ricotta cheese (get whole milk, not part-skim); 1/2 cup parmesan cheese, split in half; 1 teaspoon Italian seasoning; 1/4 teaspoon salt; 1 1/2 cups mozzarella cheese, split too

Description

This Million Dollar Spaghetti Squash Pasta combines tender squash strands with rich meat sauce and three cheeses for the ultimate comfort food makeover!

Ingredients

For the Spaghetti Squash:

1 big spaghetti squash (mine was about 4 pounds)
2 tablespoons olive oil
Salt and pepper

For the Meat Sauce:

1 pound ground beef (I use 80/20)
1 jar marinara sauce (24 oz – Rao’s is my go-to)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Red pepper flakes if you want heat

For the Cheese Mix:

15 oz ricotta cheese (get whole milk, not part-skim)
1/2 cup parmesan cheese, split in half
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 1/2 cups mozzarella cheese, split too

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Instructions

Step 1: Prep Your Spaghetti Squash (50-60 minutes)

Heat oven to 400°F. Cut squash lengthwise, scoop out seeds with an ice cream scoop – easiest method I’ve found. Brush cut sides with olive oil, season with salt and pepper. Bake cut-side up 50-60 minutes until fork goes through easily but squash still has some firmness.

Step 2: Create Those Perfect “Noodles” (5 minutes)

Let squash cool until you can handle it safely. Use a fork to scrape flesh into strands, starting from edges. Takes some muscle but you’ll get about 4-5 cups of perfect “noodles.”

Step 3: Make the Million-Dollar Meat Sauce (15 minutes)

Brown ground beef in large skillet over medium-high heat, breaking it up as it cooks. Takes about 8-10 minutes. Drain grease, add marinara sauce and seasonings. Simmer 5 minutes so flavors blend together.

Step 4: Prepare the Creamy Cheese Mixture (3 minutes)

Mix ricotta with 1/4 cup parmesan, Italian seasoning, and salt in bowl. Stir until smooth – this creates the creamy layer that makes everything special.

Step 5: Layer Like a Pro (5 minutes)

Drop oven to 350°F. Spread squash strands in greased 9×13 dish. Pour hot meat sauce over squash and mix gently – this helps squash absorb flavors. Spread ricotta mixture on top, then sprinkle remaining mozzarella and parmesan.

Step 6: Bake to Golden Perfection (10-20 minutes)

Bake 15-20 minutes until cheese melts and bubbles. Turn on broiler for 2-3 minutes for golden top – watch carefully so it doesn’t burn!

Notes

Choose the right squash: Look for a spaghetti squash that feels heavy for its size with a hard, unblemished rind. The stem should look fresh, not dried out.

Make it ahead: You can roast and shred the squash up to 2 days in advance! Store the strands in the fridge and just warm them slightly before layering.

Avoid watery results: After shredding, let the squash strands sit in a colander for 10 minutes to drain any excess moisture.

Cheese shortcuts: Buy pre-shredded mozzarella if you’re short on time, but freshly grated Parmesan makes a noticeable difference in flavor!

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Main Dish
Method: Baked
Cuisine: Italian-American