Description
Savory million dollar spaghetti squash pasta blends Italian comfort with low-carb innovation. Creamy layers of cheese, hearty meat sauce, and roasted squash strands create a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 1 large spaghetti squash
- 1 lb (454 grams) ground beef or Italian sausage
- 1 ½ cups (355 milliliters) marinara sauce
- 1 cup (236 milliliters) ricotta cheese
- 1 ½ cups (170 grams) shredded mozzarella cheese
- ½ cup (120 milliliters) sour cream
- ½ cup (50 grams) grated Parmesan cheese
- 2 tbsps (30 milliliters) olive oil
- ½ onion, finely chopped
- 3 cloves garlic, minced
- ½ tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Fresh parsley (optional)
Instructions
- Squash Preparation: Ignite the oven to 400F (200C). Bisect the spaghetti squash lengthwise, extracting inner seeds with a spoon. Anoint interior with olive oil, seasoning with salt and pepper. Roast cut-side down for 35-40 minutes until flesh yields effortlessly.
- Squash Transformation: Rake the roasted squash interior with a fork, liberating spaghetti-like strands into a separate vessel.
- Meat Medley: In a skillet, sear ground meat over medium heat, rendering excess fat. Introduce diced onions and minced garlic, sautéing until aromatic and translucent.
- Sauce Symphony: Cascade marinara into the skillet, infusing with Italian seasoning, salt, and pepper. Simmer for 6-8 minutes, allowing flavors to meld and intensify.
- Cheese Fusion: Blend ricotta, sour cream, Parmesan, and half the mozzarella in a mixing bowl until smooth and homogeneous.
- Layering Choreography: In a capacious baking dish, construct alternating strata – spaghetti squash strands, meat sauce, and creamy cheese mixture. Repeat the layering ritual.
- Cheese Crescendo: Disperse remaining mozzarella across the surface for uniform coverage.
- Final Bake: Reduce oven to 375F (190C). Bake for 22-27 minutes until cheese melts into a golden, effervescent canvas.
- Serving Finale: Allow dish to rest for 5 minutes. Garnish with freshly chopped parsley before presenting to eager diners.
Notes
- Squash Cutting Tip: Use a sharp, sturdy knife and cut slowly to prevent squash from slipping, ensuring clean and safe halving.
- Moisture Management: Pat squash strands dry with paper towels to prevent watery sauce and maintain a rich, concentrated flavor profile.
- Cheese Blend Flexibility: Swap ricotta with cottage cheese or Greek yogurt for lower-fat alternatives without compromising creamy texture.
- Protein Variation: Replace ground meat with plant-based crumbles, lentils, or mushrooms for vegetarian-friendly version while maintaining robust flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 90 mg