Million Dollar Spaghetti Squash Pasta is an all-time favorite recipe the author developed to sneak more veggies into her family’s meals. It's a healthier twist on traditional pasta, a total flavor bomb, versatile for any dinner, and a crowd-pleaser that wins over even picky eaters.
First things first, preheat your oven to 400°F (200°C).
Cut that spaghetti squash in half lengthwise—be careful, it’s a tough bugger to slice!—scoop out the seeds, drizzle with olive oil, and sprinkle on some salt and pepper.
Place it cut-side down on a baking sheet and roast for about 35-40 minutes until it’s tender.
I usually poke it with a fork to check if it’s done; you want those strands to pull away easily for your Million Dollar Spaghetti Squash Pasta.
While the squash is roasting, grab a large skillet and brown your ground beef or turkey over medium heat.
Toss in the chopped onion and garlic after a few minutes, letting them soften and smell amazing (nothing beats that sizzle, right?).
Stir in the marinara sauce and Italian seasoning, then let it simmer for 10 minutes to meld the flavors.
This sauce is the heart of Million Dollar Spaghetti Squash Pasta, so taste and tweak as you go!
Once the squash is cool enough to handle, use a fork to scrape out those gorgeous strands into a large casserole dish.
Spread half the meat sauce over the squash, dollop on the ricotta cheese, then add the rest of the sauce.
I’ve found spreading the ricotta in little blobs works best for that creamy surprise in every bite of Million Dollar Spaghetti Squash Pasta.
Sprinkle the mozzarella and Parmesan cheeses over the top like you’re blanketing it with love.
Pop the dish back into the oven at 375°F (190°C) for about 15 minutes until the cheese is melty and bubbly with golden spots.
Trust me, pulling this Million Dollar Spaghetti Squash Pasta out of the oven is pure satisfaction.
Let it sit for 5 minutes before digging in—hardest part, I know!