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
Notes
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.
