Discover the ultimate comfort food with this Delicious Million Dollar Spaghetti Squash Pasta, a healthy and satisfying twist on a classic that’s both budget-friendly and incredibly flavorful. This recipe offers a wholesome way to enjoy pasta night, proving that delicious meals don’t need to break the bank or your dietary goals.
Key Ingredients for Delicious Million Dollar Spaghetti Squash Pasta
- 1 large spaghetti squash (about 3-4 pounds)
- 2 tablespoons olive oil, divided
- 1 pound ground beef or turkey (or your preferred protein)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon granulated sugar (optional, to balance acidity)
- 1/2 cup ricotta cheese (or cream cheese for a richer sauce)
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh basil or parsley, for garnish
How to Make Delicious Million Dollar Spaghetti Squash Pasta
Get ready for a creamy, dreamy, and delightfully easy meal! This Delicious Million Dollar Spaghetti Squash Pasta features tender strands of spaghetti squash tossed in a rich, savory sauce that’s better than takeout and surprisingly simple to whip up. With minimal prep and a focus on wholesome ingredients, you can have this satisfying dish on your table in about 60 minutes, perfect for busy weeknights or a comforting weekend dinner.
Step-by-Step Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy pulp from each half. Drizzle the cut sides with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast the Spaghetti Squash: Roast for 40-50 minutes, or until the squash is tender when pierced with a fork. The flesh should easily pull away into spaghetti-like strands.
- Cook the Protein: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté Aromatics and Season: Add the chopped onion to the skillet with the cooked meat and cook until softened, about 5-7 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant.
- Simmer the Sauce: Pour in the crushed tomatoes and tomato sauce. Add the sugar, if using, to balance the acidity of the tomatoes. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.
- Scrape the Squash: Once the spaghetti squash is roasted and slightly cooled, use a fork to scrape out the strands. They will naturally come away in spaghetti-like pieces. Be sure to scrape beneath the flesh to get all the tender strands.
- Combine and Finish: Add the scraped spaghetti squash strands directly to the simmering sauce in the skillet. Stir gently to coat the strands evenly.
- Add Creaminess: Stir in the ricotta cheese (or cream cheese) and 1/4 cup of Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
- Serve: Serve the Delicious Million Dollar Spaghetti Squash Pasta immediately, garnished with extra Parmesan cheese and fresh basil or parsley.
Why You’ll Love This Delicious Million Dollar Spaghetti Squash Pasta
You’ll absolutely adore this Delicious Million Dollar Spaghetti Squash Pasta for so many reasons, but let’s highlight a few key ones! Firstly, the magic lies in the delicate, spaghetti-like strands of roasted squash that create a lighter, healthier base than traditional pasta, absorbing all that delicious, rich sauce. Secondly, making this at home is wonderfully cost-effective; you’ll be amazed at how far a single squash and a few pantry staples can go, offering a gourmet-style meal without the hefty restaurant price tag. The creamy ricotta and savory Parmesan cheese elevate the simple tomato sauce into something truly decadent, making each bite feel incredibly indulgent.
It’s a dish that beautifully mimics the comfort of a classic spaghetti dish, yet offers a lighter, nutrient-packed experience thanks to the spaghetti squash. Imagine the satisfaction of enjoying a hearty, flavorful meal that’s also secretly good for you – that’s the promise of this recipe! It’s a weeknight winner that will impress your family and become a go-to in your meal rotation. Don’t wait another minute; gather your ingredients and give this Delicious Million Dollar Spaghetti Squash Pasta a try – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
To store your Delicious Million Dollar Spaghetti Squash Pasta, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For freezing, allow the cooked dish to cool and then portion it into freezer-safe containers or heavy-duty freezer bags. It can be kept frozen for up to 2-3 months.
To reheat, gently warm individual portions on the stovetop over low heat, stirring occasionally, or microwave on medium power until heated through. If reheating from frozen, thaw overnight in the refrigerator before reheating, or reheat directly from frozen on a lower power setting, which may take longer. Adding a splash of water or broth when reheating on the stovetop can help revive the sauce’s moisture.
Final Thoughts
This Delicious Million Dollar Spaghetti Squash Pasta truly lives up to its name, offering a satisfying, flavorful, and budget-friendly meal that everyone will love. Give it a go and discover your new favorite healthy comfort food!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Delicious Million Dollar Spaghetti Squash Pasta
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy pulp from each half. Drizzle the cut sides with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.tablespoons olive oil, teaspoon salt, teaspoon black pepper
- Roast for 40-50 minutes, or until the squash is tender when pierced with a fork. The flesh should easily pull away into spaghetti-like strands.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.tablespoons olive oil, pound ground beef or turkey
- Add the chopped onion to the skillet with the cooked meat and cook until softened, about 5-7 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant.medium yellow onion, cloves garlic, teaspoon dried Italian seasoning, teaspoon salt, teaspoon black pepper
- Pour in the crushed tomatoes and tomato sauce. Add the sugar, if using, to balance the acidity of the tomatoes. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.28 ounce can crushed tomatoes, 15 ounce can tomato sauce, teaspoon granulated sugar
- Once the spaghetti squash is roasted and slightly cooled, use a fork to scrape out the strands. They will naturally come away in spaghetti-like pieces. Be sure to scrape beneath the flesh to get all the tender strands.
- Add the scraped spaghetti squash strands directly to the simmering sauce in the skillet. Stir gently to coat the strands evenly.
- Stir in the ricotta cheese (or cream cheese) and 1/4 cup of Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning if needed.cup ricotta cheese, cup grated Parmesan cheese
- Serve the Delicious Million Dollar Spaghetti Squash Pasta immediately, garnished with extra Parmesan cheese and fresh basil or parsley.cup fresh basil or parsley, cup grated Parmesan cheese