Oh, let me tell you about one of my favorite dishes: million dollar spaghetti squash pasta! It’s a total game-changer for those nights when you want something hearty, satisfying, and oh-so-delicious without all the carbs. I remember the first time I tried spaghetti squash; I was skeptical, but wow, it totally blew me away! The texture is so fun, and it soaks up flavors like a champ. Plus, it’s a great way to sneak in some veggies without feeling like you’re missing out on anything. This recipe is super simple and perfect for beginners, so don’t worry if you’re new to cooking. Trust me, once you try this dish, you’ll be coming back for seconds (or thirds!). Let’s dive in and make this delightful meal together!

Ingredients List

Here’s what you’ll need to whip up this scrumptious million dollar spaghetti squash pasta. I always recommend having everything measured out and ready to go—it makes the cooking process so much smoother!

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish

And that’s it! Simple, right? Make sure to grab some fresh basil for that beautiful finishing touch—it’s the cherry on top that elevates this dish to million-dollar status!

How to Prepare Instructions

Preheat the Oven

First things first, you’ll want to preheat your oven to 400°F (200°C). Preheating is super important because it helps the spaghetti squash cook evenly and get that lovely tender texture we’re after. So, set that oven and let it warm up while you prep the squash!

Prepare the Spaghetti Squash

Now, let’s tackle that spaghetti squash! Carefully cut it in half lengthwise using a sharp knife. Be gentle—squash can be a bit tough! Once you’ve halved it, scoop out the seeds with a spoon. You want to create a nice hollow space for all those delicious flavors to mingle later on.

Season the Squash

Next, drizzle the cut sides of the squash with olive oil. You want just enough to coat it lightly! Then, sprinkle on the garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper. Make sure to spread those seasonings evenly for maximum flavor—every bite counts!

Bake the Squash

Place the squash cut-side down on a baking sheet. This helps it roast beautifully! Pop it in the oven for about 30-40 minutes. You’ll know it’s done when you can easily poke a fork through the skin and the flesh feels nice and tender. Keep an eye on it, so it doesn’t get mushy!

Scrape the Flesh

Once the squash is cooked, take it out and let it cool for a minute. Now, grab a fork and gently scrape the flesh. It should come apart in long, spaghetti-like strands! This is the fun part, and the texture should be light and fluffy—just like pasta!

Mix with Marinara

In a large bowl, combine those lovely squash strands with the marinara sauce and half of the shredded mozzarella cheese. Stir gently until everything is well mixed. You want that sauce to coat every strand, giving you a delicious flavor in every bite!

Transfer and Top

Now, transfer that yummy mixture into a baking dish. Spread it out evenly, and don’t forget to top it with the remaining mozzarella and the grated Parmesan cheese. This cheesy layer is what makes it extra special—trust me on this!

Final Bake

Pop the baking dish back into the oven for another 15 minutes. Keep an eye on it—you’re looking for the cheese to get all bubbly and golden brown. That’s when you know it’s ready to come out and be devoured!

Tips for Success

• Be careful when cutting the squash; a sharp knife helps, and always cut away from your body.
• Don’t overcook the squash! It should be tender but still have a bit of bite to it.
• If you prefer a heartier dish, feel free to mix in cooked ground meat or sautéed veggies.
• Experiment with different cheeses! Cheddar or a spicy pepper jack can add a fun twist.
• Leftovers are great! Store them in an airtight container in the fridge for up to three days.

Nutritional Information

Just a quick note: nutritional values can vary based on the specific ingredients and brands you use, so these numbers are approximate. For each serving, you can expect about 300 calories, 15g of fat, 12g of protein, and 30g of carbohydrates. Always a good idea to check your labels for more accuracy!

FAQ Section

Here are some common questions I get about million dollar spaghetti squash pasta:

Can I use a different type of squash?
Absolutely! You can substitute with butternut squash or even zucchini, but keep in mind the cooking times may vary.

How do I know when the squash is cooked?
You’ll know it’s done when a fork easily pierces the skin and the flesh is tender but not mushy—perfect for that al dente texture!

Can I make this dish ahead of time?
Yes! You can prepare it up to the baking step, then cover and refrigerate. Just pop it in the oven when you’re ready to serve!

What can I add for extra protein?
Feel free to mix in cooked chicken, turkey, or even chickpeas for a delicious protein boost!

Is this dish suitable for meal prep?
Definitely! It stores well in the fridge and reheats beautifully, making it perfect for lunch or dinner throughout the week.

Why You’ll Love This Recipe

• It’s quick to make, perfect for busy weeknights!
• Super easy, even beginners will feel like pros!
• Low-carb and vegetarian—great for a healthy lifestyle!
• Rich and flavorful with gooey cheese and zesty marinara.
• Customizable, so you can make it your own!

Serving Suggestions

This million dollar spaghetti squash pasta pairs beautifully with a simple side salad to add some crunch and freshness. You could also serve it with garlic bread for that classic Italian feel. Don’t forget a sprinkle of extra Parmesan on top for a little added indulgence—yum!

Million Dollar Spaghetti Squash Pasta Made Easy for You

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• Author: Julia marin
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A simple and delicious recipe for million dollar spaghetti squash pasta. Perfect for beginners.

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Ingredients

Scale 1x2x3x

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil on the cut sides and sprinkle garlic powder, onion powder, Italian seasoning, salt, and pepper.
4. Place the squash cut-side down on a baking sheet.
5. Bake for 30-40 minutes, or until the squash is tender.
6. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
7. In a large bowl, mix the spaghetti squash strands with marinara sauce and half of the mozzarella cheese.
8. Transfer the mixture to a baking dish and top with remaining mozzarella and Parmesan cheese.
9. Bake for another 15 minutes, or until the cheese is bubbly and golden.
10. Garnish with fresh basil before serving.

Notes

• Make sure to cut the squash carefully to avoid injury.
• Don’t overcook the squash; it should be tender but not mushy.
• You can add cooked ground meat or vegetables to the mixture for more flavor.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 30mg

Keywords: million dollar spaghetti squash pasta