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Million Dollar Spaghetti Squash Pasta

Million Dollar Spaghetti Squash Pasta

Uncover the secret to a truly decadent yet surprisingly healthy meal with the Million Dollar Spaghetti Squash Pasta. This recipe transforms humble spaghetti squash into a rich, creamy pasta-like dish that’s both satisfying and incredibly versatile, making it a budget-friendly star for any weeknight dinner or special occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large spaghetti squash approximately 3-4 lbs
  • 1 tablespoon olive oil for roasting squash
  • 1 pound lean ground turkey or chicken or your preferred protein
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup heavy cream or half-and-half for a lighter option
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • Pinch red pepper flakes optional, for a touch of heat
  • fresh basil leaves chopped (for garnish)
  • olive oil for skillet
  • salt for roasting squash
  • pepper for roasting squash

Equipment

  • - Oven
  • - Baking Sheet
  • - Parchment Paper
  • Fork
  • Large skillet
  • Spoon
  • Saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise. Scoop out the seeds and stringy bits from the center of each half. Drizzle the cut sides of the squash with 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 for 35-45 minutes, or until the flesh is tender when pierced with a fork. Once cooled slightly, use a fork to gently scrape out the spaghetti-like strands. Set aside.
    1 large spaghetti squash, 1 tablespoon olive oil, salt, pepper
  2. While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey or chicken and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease. Add the chopped yellow onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    olive oil, 1 pound lean ground turkey or chicken, 1 medium yellow onion, 2 cloves garlic
  3. Pour the crushed tomatoes into the skillet with the meat and onions. Add the Italian seasoning, salt, black pepper, and red pepper flakes (if using). Stir everything together. 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.
    1 (28 ounce) can crushed tomatoes, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, Pinch red pepper flakes
  4. Remove the lid from the skillet. Stir in the heavy cream and grated Parmesan cheese. Continue to cook over low heat, stirring occasionally, until the sauce has thickened slightly and is creamy. Taste and adjust seasonings as needed.
    1/2 cup heavy cream, 1/4 cup grated Parmesan cheese
  5. Gently fold the prepared spaghetti squash strands into the creamy sauce. Ensure the strands are well-coated. Serve the Million Dollar Spaghetti Squash Pasta immediately, garnished with fresh chopped basil and extra Parmesan cheese.
    fresh basil leaves, 1/4 cup grated Parmesan cheese

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a saucepan over low heat or microwave individual servings. Freezing is also an option for longer storage, consume within 2-3 months.
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