Go Back

Million Dollar Spaghetti Squash

A comforting and cheesy low-carb dish featuring roasted spaghetti squash layered with a delicious meat sauce and creamy cheeses.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium spaghetti squash Choose a heavy one that is not squishy.
  • 1 tbsp olive oil For roasting the spaghetti squash.
  • to taste salt Always salt the squash before roasting.
For the Meat Sauce
  • 1 lb ground beef or sausage Choose based on personal preference.
  • 1 jar pasta sauce Use your favorite, preferably with garlic.
  • 1 cup cream cheese Adds creaminess to the sauce.
  • 1/2 cup sour cream Can substitute with Greek yogurt.
  • 1/2 cup cottage cheese For added creaminess and texture.
  • 1 cup mozzarella cheese For layering on top.
  • 1/4 cup Parmesan cheese For added flavor.
  • to taste Italian seasoning For seasoning the meat sauce.
  • to taste pepper For seasoning.
  • 1/2 medium onion, chopped Optional ingredient for more flavor.

Method
 

Preparation of Spaghetti Squash
  1. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Place the squash face-down on a baking sheet, splash with olive oil and roast at 400°F for 35-40 minutes.
  3. Once roasted, let it cool and scrape out the 'noodles' with a fork.
  4. If desired, drain the squash in a towel to release extra moisture.
Making the Meat Sauce
  1. Brown ground beef or sausage in a skillet until nicely crumbled.
  2. Add Italian seasoning, salt, pepper, and chopped onion, and drain any excess grease.
  3. Stir in the pasta sauce and let it simmer for 5 minutes.
  4. Add optional extra veggies like mushrooms or spinach at this point.
  5. Stir in a spoonful of the cheese mix to thicken the sauce.
Assembling the Dish
  1. Layer the roasted spaghetti squash, meat sauce, and cheeses in a baking dish.
  2. Top with the remaining mozzarella and Parmesan cheeses.
  3. Bake in the oven until cheese is melted and bubbly.

Notes

You can prep the casserole ahead and store it in the fridge for up to two days before baking. It also freezes well. After baking, let it sit for five minutes if it's watery to thicken.