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Million Dollar Spaghetti in Squash Bowls

Rating

Calories: 850 Calories

Macros: Proteins: 35g, Fats: 55g, Carbohydrates: 80g

Cooking time: 1 hour 20 mins

Recipe ingredients:

instacart: million-dollar-spaghetti-in-spaghetti-squash-bowls

Categories: Main Courses, Pasta Dishes, Italian Recipes, Comfort Foods, Cheese Dishes, Baked Dishes, Holiday Meals, Innovative Recipes, Healthy Twists

About

Million Dollar Spaghetti is a rich and cheesy dish that gains an innovative and healthy twist by being served in hollowed-out spaghetti squash bowls. This presentation not only adds visual appeal but also integrates the nutritional benefits of spaghetti squash. The dish combines al dente spaghetti with a creamy cheese mixture and a robust meat sauce, all topped with melted mozzarella and Parmesan cheese. Each squash half becomes an individual serving vessel, holding layers of deliciousness. This hearty meal is perfect for impressing dinner guests or enjoying a cozy family dinner.

Top Recipe

Million Dollar Spaghetti Squash

mrsbakerskitchen115.7610 days agoWaivio3 min read

Million Dollar Spaghetti is a classic dish elevated by serving it in hollowed-out spaghetti squash bowls. This innovative presentation adds a healthy twist while maintaining its rich, cheesy flavors.

Ingredients

🍝 2 medium-sized spaghetti squash

🫒 Olive oil

🧂 Salt and pepper to taste

🍝 1 pound spaghetti

🥩 1 pound ground beef or Italian sausage

🍅 1 jar (24 oz) marinara or spaghetti sauce

🧀 8 oz cream cheese, softened

🧀 1 cup ricotta cheese

🥄 1/2 cup sour cream

🧀 2 cups shredded mozzarella cheese

🧀 1/2 cup grated Parmesan cheese

🫒 1 tablespoon olive oil

🧅 1 medium onion, chopped

🧄 2 cloves garlic, minced

🌿 1 teaspoon Italian seasoning

🧂 Salt and pepper to taste

🌿 Fresh basil or parsley for garnish (optional)

Instructions

1- Prepare the Squash Bowls:

Preheat your oven to 400°F (200°C).
Slice each spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the inside of the squash halves with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast in the preheated oven for about 30-40 minutes, or until the squash is tender but still holds its shape. Set aside to cool slightly.

2- Cook the Spaghetti:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
Drain and set aside.

3- Prepare the Meat Sauce:

In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and garlic, sautéing until the onion is translucent.
Add the ground beef or sausage, cooking until browned and cooked through. Drain excess fat if necessary.
Stir in the marinara sauce and Italian seasoning. Let it simmer for about 10 minutes. Season with salt and pepper to taste.

4- Prepare the Cheese Mixture:

In a medium bowl, combine the cream cheese, ricotta cheese, and sour cream until smooth.

5- Assemble the Squash Bowls:

Once the squash is cool enough to handle, use a fork to gently shred some of the flesh, leaving about a 1/2-inch border around the edges to maintain the bowl shape. You can mix some of the shredded squash strands with the spaghetti or reserve them for another use.
Mix the cooked spaghetti with the cheese mixture until well coated.
Fill each squash half with a layer of the spaghetti and cheese mixture.
Pour the meat sauce over the spaghetti in each squash half.
Top each with shredded mozzarella and grated Parmesan cheese.

6- Bake the Assembled Bowls: