Million Dollar Spaghetti Squash Pasta
A delicious and healthier alternative to traditional pasta, combining roasted spaghetti squash, savory beef, rich marinara sauce, and creamy cheeses.
Ingredients
Main Ingredients
- 1 large spaghetti squash Cut in half lengthwise.
- 0.5 lb lean ground beef Can substitute with ground turkey or chicken.
- 24 oz marinara sauce
- 1 cup ricotta cheese
- 1.5 cups shredded mozzarella cheese Divided into two parts.
- 0.25 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper To taste.
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit.
- Carefully cut the spaghetti squash in half lengthwise and remove the seeds and membranes. Place the squash halves in a baking dish.
- Bake the squash for 50-60 minutes or until just fork tender. Let it cool for 10 minutes, then use a fork to loosen and shred the squash.
Cooking the Beef
- Heat a medium skillet over medium heat.
- Add the ground beef and cook, stirring and breaking up the meat, until it is cooked through and browned, about 7-10 minutes.
- Strain any excess grease from the pan.
- Pour the marinara sauce into the skillet with the beef and simmer for another 2-3 minutes. Season with salt and pepper to taste.
Assembling the Dish
- In a bowl, mix the ricotta cheese with Italian seasoning, a pinch of salt and pepper, Parmesan cheese, and 1 cup shredded mozzarella.
- Pour about half of the marinara sauce mixture over the spaghetti squash halves. Use a fork to stir the sauce with the shredded squash.
- Spread the ricotta mixture on top, then layer the rest of the marinara sauce. Top with the remaining ½ cup of mozzarella cheese.
Final Baking
- Transfer the dish back to the oven and bake for another 10-20 minutes or until the cheese is melted and browned in some spots.
- If desired, broil on high for 2-3 minutes for additional browning.
- Remove from the oven and let it cool for 5 minutes before serving.
Notes
For a vegetarian version, skip the ground beef and add more vegetables. You can also substitute the marinara sauce for pesto for a different flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in the microwave or oven until heated through.