Million Dollar Spaghetti Squash Casserole Recipe

This million dollar spaghetti squash recipe is just as tasty as any of your favorite pasta recipes.

5 from 1 vote

Print Pin

Course: Ground Beef

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 543kcal

Author: Jennifer Stewart

Preheat oven to 400F. Prepare a baking pan with aluminum foil.
Cut squash in half lengthwise. Scoop out seeds.
Place squash cut side up on baking sheet. Drizzle or brush with olive oil and sprinkle with salt.
Place cut side down and bake for 1 hour or until squash is soft.
Remove from the oven, cool slightly, and scrape out the spaghetti squash strands with a fork.
Place squash in a bowl and set aside.
Reduce oven temperature to 350F.
Brown ground beef in a pan until no longer pink.
Drain excess fat if desired.
Stir in tomato sauce, cream cheese, and ricotta cheese.
In a 9x13, layer half the squash. Cover with half the meat and sauce mixture.
Top with half the cheese.
Repeat with the other half of the squash, meat, and cheese, finishing with the cheese.
Bake for 20 minutes or until bubbly and the cheese is melted.
Remove and garnish with fresh chopped parsley.

Season the spaghetti squash strands while hot to absorb the flavors.
You can also buy spaghetti squash already cooked and shredded at the grocery store for easier prep.
Use full-fat dairy like cream cheese and whole milk ricotta for a rich flavor!
Substitute cottage cheese for the ricotta. Be sure to drain it as much as possible.
Sprinkle extra shredded cheese over the top before baking.
Add Italian seasoning to easily bump up the flavor.
Mix sauce ingredients right in pan with browned meat for easier prep work.
Grease the baking dish so casserole doesn't stick.
Let dish sit 5-10 minutes before serving so it sets up but stays hot.