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–+ servings

Million Dollar Spaghetti Squash

Victoria DeMelo
Enjoy this luxurious and satisfying dinner, Million Dollar Spaghetti Squash. This comforting dish features roasted spaghetti squash 'noodles' smothered in a flavorful tomato meat sauce, complemented by a rich and creamy cheese topping, resulting in a million-dollar taste experience that's low-carb and high in flavour.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 8 Servings
Calories 415 kcal

Ingredients
  

Spaghetti Squash:

  • 2 Spaghetti Squash
  • 1 Tablespoon Olive Oil
  • ½ Teaspoon Salt & Pepper (each)

Tomato Meat Sauce:

  • 1 Tablespoon Olive Oil
  • 1 Medium Onion diced
  • 4 Cloves Garlic minced
  • 1 Pound Ground Meat of Choice (I used ground chicken)
  • 1 Teaspoon Italaian Seasoning
  • Salt & Pepper to taste
  • 1 Can (24 oz) Tomato Sauce

Creamy Sauce:

  • 8 oz Cream Cheese softened
  • 1 Cup Ricotta Cheese
  • 1 Cup Mozzarella Cheese shredded
  • ½ Cup Parmesan Cheese grated
  • 1 Teaspoon Garlic Powder & Onion Powder (each)
  • Salt & Pepper to taste
  • 2 Tablespoon Parsley chopped

Assembly/Garnish:

  • 2 Cups Mozzarella Cheese shredded
  • ½ Cup Parsely chopped

Instructions
 

Spaghetti Squash:

  • Preheat your oven to 375°F (190°C).
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds and membranes. Brush the cut sides with olive oil and season with salt and pepper.
    2 Spaghetti Squash
  • Place the squash halves, cut side down, on a baking sheet and roast in the preheated oven for about 40-45 minutes or until the squash is tender. Use a fork to scrape the flesh to create "spaghetti" strands. Set aside.
    1 Tablespoon Olive Oil, ½ Teaspoon Salt & Pepper

Tomato Meat Sauce:

  • In a large skillet, heat some olive oil over medium heat. Add the ground meat of choice breaking it up with a spatula, and cook until browned. Remove any excess fat.
    1 Tablespoon Olive Oil, 1 Pound Ground Meat of Choice (I used ground chicken)
  • Add chopped onions and minced garlic to the skillet. Sauté until the onions become translucent. Stir in the Italian seasoning and marinara sauce. Simmer the sauce for about 10 minutes. Season with salt and pepper to taste.
    1 Medium Onion, 4 Cloves Garlic, 1 Teaspoon Italaian Seasoning, Salt & Pepper, 1 Can (24 oz) Tomato Sauce

Creamy Sauce:

  • In a separate bowl, combine the softened cream cheese, ricotta cheese, mozzarella cheese, grated Parmesan, garlic powder, onion powder and chopped parsley. Mix until smooth. Season with salt and pepper to taste.
    8 oz Cream Cheese, 1 Cup Ricotta Cheese, 1 Cup Mozzarella Cheese, ½ Cup Parmesan Cheese, 1 Teaspoon Garlic Powder & Onion Powder, Salt & Pepper, 2 Tablespoon Parsley

Assembly/Garnish:

  • Begin by adding a layer of the tomato meat sauce into the spaghetti squash boat, followed by a layer of the creamy cheese mixture then sprinkle some extra shredded mozzarella cheese on top.
    2 Cups Mozzarella Cheese, ½ Cup Parsely
  • Bake in the oven for 15-20 minutes, or until the cheese is bubbly and golden brown. Garnish with chopped fresh parsley just before serving. Enjoy! :)

Video

Nutrition

Serving: 454g (1/4 of a Spaghetti Squash)Calories: 415kcalCarbohydrates: 19gProtein: 23gFat: 28gSaturated Fat: 14gCholesterol: 95mgSodium: 773mgPotassium: 595mgFiber: 3gSugar: 6gVitamin A: 904IUVitamin C: 16mgCalcium: 227mgIron: 2mg
Keyword fall recipe, high protein, keto, low carb, spaghetti, squash
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