Million Dollar Spaghetti Squash Pasta

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

Cook Time 1 20

Total Time 1 30

Servings servings

Calories 454

Author Lindsay Viker

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.