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million dollar spaghetti squash baked
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4.84 from 6 votes

Million Dollar Spaghetti Squash

Spaghetti squash stuffed with ricotta cheese and saucy ground beef and topped with more cheese and baked. What more can you ask for! A healthier, pasta free version of a family favourite.
Course Main Course
Cuisine American, Italian
Keyword beef, comfort food, gluten free, high protein, kid friendly, low carb, squash
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 318kcal
Author Rach


  • 1 spaghetti squash
  • 1 tsp olive oil
  • 1 798ml jar tomato sauce
  • 1 lb ground beef
  • 1 tsp oregano
  • 1/2 tsp basil
  • 1/4 tsp thyme
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 500g container ricotta or cottage cheese
  • 60 g mozzarella cheese, or white cheddar 2 ounces
  • 60 g parmesan cheese, grated 2 ounces
  • Fresh parsley and more parmesan for serving


  • Preheat oven to 425F.
  • Cut squash in half length-wise and remove seeds and loose bits.
  • Sprinkle oil on squash halves and season with salt and pepper to taste
  • Place squash face down on a baking sheet and bake for 40 minutes
  • Meanwhile, brown ground beef in a pan.
  • Add tomato sauce and seasonings, salt and pepper and let simmer.
  • In a bowl, mix the ricotta or cottage cheese with half of each the mozzarella and parmesan cheese. Add additional seasonings, if desired.
  • When squash is finished baking and has cooled a bit, add 1/2 of the beef and tomato mixture.
  • Layer with ricottca-cheese mixture.
  • Add the rest of the sauce. Top with the rest of the shredded cheese.
  • Place squash back in the oven for 10 minutes or until browned.
  • Additionally, you can broil for a few minutes to brown the cheese further if you like that sort of thing!
  • Top with fresh parsley and more parmesan cheese to serve.


Calories: 318kcal