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Million Dollar Spaghetti Squash Pasta

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We love this Million Dollar Spaghetti Squash Pasta because it's low in carbs, but high in flavor - the perfect macro friendly dinner recipe!
Course dinner
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Servings 4 servings
Calories 454
Author Lindsay Viker


  • 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


  • 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.


Calories: 454kcal | Carbohydrates: 30g | Protein: 34g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 1309mg | Potassium: 1076mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1646IU | Vitamin C: 17mg | Calcium: 487mg | Iron: 4mg