Million Dollar Spaghetti Squash Pasta: Delicious Recipe Guide

This Million Dollar Spaghetti Squash Pasta is a dreamy, cheesy casserole that brings all the comfort of baked pasta, but with a lighter, veggie-forward twist. It’s creamy, melty, and packed with flavorready in under an hour with no fancy cooking skills required.

The cozy vibes of a baked pasta meet the wholesome magic of squash. Spaghetti squash replaces noodles for a deliciously low-carb base, layered with cottage cheese, rich marinara, and gooey mozzarella. Uses easy pantry staples, so there’s zero stress. See full details below!

This recipe was born after a Sunday cooking session with my grandmashe scooped spaghetti squash into long golden ribbons with ease. Now, I’ve turned that simple memory into this satisfying casserole with a creamy twist baked in. It’s hearty, delicious, and tested to perfectionyou’ll love discovering the cheesy secret inside!

Why You’ll Love This Recipe

• Comfort food meets healthy twist: All the cheesy, creamy goodness of baked pastausing spaghetti squash for a low-carb, veggie-rich upgrade.
• Beginner-friendly: Easy, approachable steps. If you can cut a squash and mix cheese, you’re golden!
• Family-approved: Hearty and fillingkids and grownups love it. Plus, it’s a sneaky way to pack in vegetables.
• Meal-prep ready: Great for weeknight dinners or prepping ahead. Cook once, enjoy multiple meals!

Key Ingredients & Tools

This recipe is built on accessible ingredients and requires only basic kitchen tools. Here’s what you need:

• Spaghetti squash: Choose one that’s firm and heavy for its size. It bakes into tender, noodle-like strands.
• Cheese blend: Ricotta or cottage cheese for creaminess, cream cheese for richness, shredded mozzarella for that melt factor, and Parmesan for a savory boost.
• Ground beef or sausage: Adds depth and heartiness. Italian sausage is great for added flavor and herbs.
• Marinara sauce: Use your go-to jarred sauce or homemade. Look for sugar-free options for a keto-friendly version.
• Seasonings: Garlic powder, onion powder, Italian seasoning, plus salt and pepperclassic flavor in every layer.

Tools Needed: A sharp knife, baking sheet, sturdy baking dish (9×13”), mixing bowls, and an oven-safe skillet (or pan for cooking meat). No fancy gadgets required!

Ingredient Breakdown Table

How to Make Million Dollar Spaghetti Squash Pasta

Don’t worry about the stepsthey’re straightforward. It’s all about layering and baking. Here’s how to bring it all together:

1. Prep the squash: Slice the spaghetti squash in half lengthwise. Scoop out the seeds, drizzle olive oil on the flesh, and place cut-side down on a baking sheet. Roast at 400°F for 30–40 minutes, or until it shreds easily into strands with a fork.
2. Cook the meat: While the squash bakes, heat a skillet over medium and cook your ground beef or sausage until browned. Drain excess fat. Stir in marinara sauce and seasonings: garlic powder, onion powder, Italian seasoning, and a pinch each of salt and pepper. Simmer for 5–7 minutes.
3. Mix the cheese layer: In a bowl, blend the ricotta (or cottage cheese) with 4 oz softened cream cheese until smooth. You can microwave the cream cheese for 15 seconds if needed.
4. Assemble: Lightly grease a 9×13” baking dish. Layer in this order: a third of the meat sauce, half the squash strands, all the creamy cheese mixture, another third of the meat sauce, the remaining squash, final third of sauce. Top with mozzarella and a sprinkle of Parmesan.
5. Bake: Reduce oven to 375°F and bake uncovered for 20–25 minutes, or until bubbly and golden on top. Let it rest 5–10 minutes before serving to help layers set.

Baking and Timing Table

Troubleshooting & Tips

• Squash too watery? After roasting, gently press the strands in a towel or colander to release excess liquid before layering.
• Thick cheese mix? Soften the cream cheese or stir in a spoonful of milk or Greek yogurt to loosen the texture.
• No fresh herbs? No problem. A little dried oregano or basil still adds great flavoror skip it entirely.

Pro Tip: Letting the casserole rest 5–10 minutes after baking makes it easier to sliceand helps those layers stay picture-perfect.

Storage and Reheating Tips

Serving Suggestions

This Million Dollar Spaghetti Squash Pasta is a standalone showstopper. But here are ideas to round out the meal:

• Classic sides: Serve with a crisp green salad, garlic bread, or warm sourdough for dipping.
• Veggie boost: Add a side of roasted zucchini, broccoli, or sautéed spinach.
• Fresh finish: Sprinkle with chopped basil, parsley, or a dusting of red pepper flakes before serving.

However you serve it, each bite brings comfort, flavor, and just a little wow.

Expert Insight: The Appeal of Million Dollar Spaghetti Squash Pasta

Spaghetti squash is a clever, low-carb alternative to pasta, and this recipe shows how versatile it can be. Pairing creamy cheese, savory sauce, and a golden bake transforms humble ingredients into a restaurant-worthy comfort dishwithout the heaviness. It’s the perfect balance of wholesome and indulgent.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest, and Reddit!

Perfecting My Million Dollar Spaghetti Squash Pasta

Let’s be realmy first few tests were far from perfect. Too soggy, not quite flavorful enough, or lacking that baked magic. But batch by batch, I adjusted roasting time, amped up the seasoning, and nailed the cheese ratio. Now I’ve locked in a cozy casserole that’s rich but not too heavyand crave-worthy every time.

FAQs ( Decadent Spaghetti Squash Pasta Bake )

Conclusion

The Million Dollar Spaghetti Squash Pasta is the perfect solution for those nights you want comfort, but without leaning into heavy carbs. In under an hour, you’ve got a bubbly, layered dish the whole family can enjoyeven picky eaters!

Want to change it up? Swap in ground turkey or chopped mushrooms. Stir in a handful of spinach for extra greens. Most importantly: let it rest before servingit’s the secret to perfect layers. (Supper-club tested. Grandma approved.)

Give it a go, and tag me when you do! I’d love to see your twist on the recipe. Whether it reminds you of a Sunday with Grandma or becomes your next weeknight go-toit’s a dish to share, savor, and make again soon.

Thomas Baker

Million Dollar Spaghetti Squash Pasta: Delicious Recipe Guide

This Million Dollar Spaghetti Squash Pasta is a flavorful and creamy low-carb twist on a classic baked spaghetti dish. Perfect for Dinner Recipes Spaghetti Squash lovers, this Squash Recipes Pasta is packed with cheesy goodness and rich Italian flavors that will satisfy your cravings without the guilt.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 large spaghetti squash
• 1 lb ground beef or Italian sausage
• 1 cup marinara sauce (sugar-free for keto)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Italian seasoning
• Salt & black pepper, to taste
• 1 cup ricotta or cottage cheese
• ½ cup cream cheese (softened)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tbsp olive oil
• Fresh basil or parsley, for garnish

Method

 

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
3. Brush the cut sides with olive oil, season with salt and pepper.
4. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
5. While the squash roasts, heat olive oil in a skillet over medium heat.
6. Add ground beef or Italian sausage and cook until browned; drain excess fat.
7. Stir in marinara sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
8. Remove squash from the oven and let cool slightly.
9. Use a fork to shred the squash flesh into spaghetti-like strands.
10. In a large bowl, combine the cooked meat sauce, shredded squash, ricotta or cottage cheese, cream cheese, and half of the mozzarella.
11. Mix well until creamy and well combined.
12. Transfer the mixture to a baking dish and top with remaining mozzarella and Parmesan cheese.
13. Bake at 375°F (190°C) for 15 minutes until cheese is melted and bubbly.
14. Garnish with fresh basil or parsley before serving.

Notes

• For a vegetarian version, substitute ground meat with sautéed mushrooms or lentils. Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.