Million Dollar Spaghetti Squash Pasta
We love this Million Dollar Spaghetti Squash Pasta because it’s low in carbs, but high in flavor. It’s got all the flavor of a hearty plate of spaghetti, with a fraction of the calories. It’s perfect if you’re looking for high protein low carb recipes for weight loss.
Many people are intimated by the idea of cooking a spaghetti squash, but we promise it’s really not too complicated. In fact, we have a simple video to show you how to prepare spaghetti squash. It does take a bit of time, but the effort is worth it. It’s so low in carbs and yet it holds this hearty pasta sauce perfectly!
Spaghetti squash is also a great source of vitamins and minerals. So not only are you saving calories compared to traditional pasta, you’re also getting a healthy dose of pantothenic acid, fiber, Vitamin C and B6.
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Spaghetti Squash Pasta Recipe Tips:
+ This is an awesome recipe for lunch or dinner prep. Let the dish cool a bit and then portion it out into your favorite meal prep containers.
+ Want to spice things up a bit? Throw in some fennel seed or even a few red chili flakes to kick things up a notch.
Million Dollar Spaghetti Squash Pasta
Ingredients
- 1 large spaghetti squash
- 1/2 lb lean ground beef
- 24 oz marinara sauce
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- salt and pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Carefully cut the spaghetti squash in half lengthwise and discard the seeds and membranes
- Place the squash halves in a baking dish. Bake squash for 50-60 minutes or until just fork tender. Let cool for 10 minutes, then use a fork to loosen and shred the squash.
- Meanwhile, heat a medium skillet over medium heat. Add the beef and cook, stirring and breaking up the beef, until cooked through and browned, about 7-10 minutes. Strain any excess grease from the pan, then add the marinara sauce and simmer for another 2-3 minutes. Taste and season with salt and pepper to taste.
- Mix the ricotta with the 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, and use a fork to stir the sauce with the shredded squash. Spread the ricotta mixture on top, then the rest of the marinara sauce. Top with remaining ½ cup mozzarella cheese.
- Transfer to the oven and bake for another 10-20 minutes or until the cheese is melted and browned in some spots. Broil on high for 2-3 minutes, if desired for further browning. Remove from the oven and let cool for 5 minutes before serving.
