Description
This Million Dollar Spaghetti Squash Pasta is a delicious low-carb take on the classic baked spaghetti dish! Creamy, cheesy, and packed with flavor, this hearty meal will leave you feeling satisfied without the guilt.
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
Instructions
1️⃣ Prepare the Spaghetti Squash – Preheat oven to 400°F (200°C). Slice the spaghetti squash in half, scoop out the seeds, and drizzle with olive oil. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender. Scrape out the spaghetti-like strands with a fork and set aside.
2️⃣ Cook the Meat Sauce – In a skillet over medium heat, cook ground beef until browned. Drain excess grease, then stir in marinara sauce, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
3️⃣ Mix the Cheeses – In a bowl, combine ricotta (or cottage cheese), cream cheese, and half of the mozzarella cheese.
4️⃣ Assemble the Casserole – In a greased baking dish, layer half of the spaghetti squash, followed by the cheese mixture, then the remaining squash. Top with the meat sauce, then sprinkle with the remaining mozzarella and Parmesan.
5️⃣ Bake & Serve – Bake uncovered for 20 minutes until bubbly. Broil for 2-3 minutes for a golden, cheesy top. Garnish with fresh basil or parsley and serve hot!
Notes
✔ Make it vegetarian! Swap the meat for mushrooms or lentils.
✔ Prefer extra richness? Add a splash of heavy cream to the cheese mixture.
✔ Meal prep friendly! Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 12g (Net Carbs: ~9g)
- Protein: 28g