Million Dollar Spaghetti Squash Casserole is a cheesy, low-carb and keto-friendly version of traditional Million Dollar Pasta! It’s the perfect blend of comfort food and low-carb magic, so you can enjoy all the cozy vibes and spaghetti flavor in this nutritious, gluten and grain-free twist.
If you're looking for keto and low-carb recipes, watching your net carbs for balanced blood sugar, or just craving a hearty and healthy meal the whole family can enjoy, this dish has you covered.
You might be wondering why it's called "Million Dollar" spaghetti, and I don't really have an answer for that. It's said that the traditional version with tender spaghetti and ricotta and melty cheese tastes so indulgent and rich, so perhaps that's where the "million dollar" title comes in. 🙂
My version keeps all of those elements, with a simple swap of spaghetti squash, and you won't even miss the noodles!
why you’ll love it
If you’re anything like me, you love comfort food but want to keep it light on the carbs.
This cheesy spaghetti squash casserole is a total game-changer—it’s rich and flavorful and filled with savory meat sauce. But we're omitting the traditional pasta that you'd typically use in a Million Dollar spaghetti casserole. Instead, spaghetti squash is the low-carb substitute for regular spaghetti noodles.
When I first made this dish, I couldn’t believe how much it tasted like a classic spaghetti casserole!
It's a dinner my family gets excited about, the kind of meal that makes you feel like you're indulging in something special.
The spaghetti squash has the perfect texture that mimics traditional noodles, and the layers of creamy cheese, marinara sauce, and melty mozzarella make it so satisfying.
The best part? This cheesy, baked spaghetti squash casserole is super easy to make and even easier to love.
This Million Dollar spaghetti squash casserole is often a weekend family meal in my house but I also have thrown it together on a busy weeknight.
My whole family devoured it—no leftovers in sight! You can serve it all on its own or with a side salad (like this Tuscan Kale Salad!) for a healthy spin on an Italian dinner that everyone will enjoy.
It is:
- Keto & low carb comfort. Enjoy all the cheesy, saucy goodness of a traditional pasta casserole, but in a macro-friendly way.
- Easy to make. Quick prep time and minimal fuss, perfect for busy nights or meal prepping.
- Customizable. You can swap in different ground meats (turkey, chicken, sausage) to suit your preferences.
- Full of flavor. The savory meat sauce, creamy cheese mixture, and marinara blend together in perfect harmony.
- Perfect for the whole family. Picky eaters, no problem! It's guaranteed to be a crowd-pleaser.
- Leftover friendly. They'll taste the better the next day, even, which makes this casserole ideal for meal prep!
the ingredients
Here's a look at the main ingredients you'll need for this dish but be sure to check out the recipe card for all of the amounts and full list.
- Ground Beef & Italian Sausage: Combining these two meats creates a flavorful and hearty base for the spaghetti sauce. The ground beef adds flavor and protein, while the Italian sausage gives it a bit of extra spice and depth.
- Spaghetti Squash: This veggie is your low-carb substitute for pasta. It has a mild flavor and a spaghetti-like texture that perfectly holds onto the sauce and cheese. You can roast it ahead of time and reserve the squash "noodles", or you can easily pop the squash into the oven to roast while you prep the other elements of this casserole.
- Ricotta or Cottage Cheese: For that creamy, cheesy layer that takes this casserole to the next level. I prefer ricotta for its smoothness, but cottage cheese works great too if you want to go lighter.
- Cream Cheese: Adds a luxurious texture and richness to the cheese mixture, making it extra creamy and indulgent.
- Marinara Sauce: The heart of the meat sauce. For the best flavor, use your favorite jarred marinara or homemade marinara (like my low-carb marinara sauce).
- Mozzarella & Parmesan Cheeses: These classic cheeses melt beautifully, creating that gooey, golden top everyone loves.
how to make million dollar spaghetti squash casserole
Here's a look at the process but be sure to scroll to the bottom of the page to view the printable recipe card with all of the details.
Cook the ground beef and Italian sausage in a large skillet with the olive oil, over medium heat, breaking it up to crumble. When it’s half browned, add the onion and cook for 3 minutes to soften. Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes.
Add the marinara to the skillet and simmer for about 10 minutes while you prepare the rest of the casserole.
In a small bowl, mix together the softened cream cheese, ricotta, and parsley.
In a 9-13 baking dish, spread about 1 cup of the spaghetti squash in a single layer, then add about half of the sauce, then spoon half of the ricotta mixture on top.
Repeat with a second layer, then top with mozzarella. Transfer to the oven and bake for 20-25 minutes or until bubbly and golden brown on top.
tips for the perfect casserole
- This easy recipe is perfect for meal prep. You can store leftovers in an airtight container or casserole dish for up to 3 days or freeze it for a future busy night. Simply thaw, reheat, and enjoy a comforting meal without the hassle.
- You can easily customize this dish to fit your preferences. Feel free to add bell pepper or zucchini noodles for an extra burst of flavor and nutrition. You can also swap the ground beef with ground turkey, chicken, or even sausage to make it your own.
- Roasting spaghetti squash: To roast spaghetti squash, slice it in half lengthwise and set on a baking sheet. Drizzle about 1 teaspoon of olive oil on each side. Season with salt and pepper and then place each half cut-side-down. Roast for 25-30 minutes at 400°F or until tender. Remove and let cool for 5 minutes, then use a fork to pull out shreds of spaghetti squash.
- In this casserole, spaghetti squash will release a little bit of excess water. Some of it will cook out as the casserole bakes so be sure to bake it uncovered.
substitutions
This million-dollar spaghetti squash casserole is incredibly versatile, so don’t be afraid to make it your own with a few easy substitutions.
If you’re not a fan of ground beef, try using ground chicken, turkey, or even ground sausage for a different flavor.
For a lighter option, you can swap out the ricotta cheese for cottage cheese which will also add extra protein.
If you want to add more veggies, throw in some bell peppers, spinach, or zucchini noodles to boost the nutrition without sacrificing taste.
storage tips
- In the fridge: Once your casserole has cooled to room temperature, cover it tightly with plastic wrap or store it in an airtight container. It will keep in the fridge for up to 3-4 days.
- Freezer-friendly: This casserole freezes beautifully. After it’s cooled, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It will last in the freezer for up to 2-3 months. When you're ready to eat, just thaw overnight in the fridge and bake at 350°F for 20-30 minutes until heated through and bubbly.
- Reheating: For best results, reheat in the oven to keep the top crispy. If you’re in a rush, the microwave works, too—just be sure to cover it to keep it from drying out.
other pasta ideas
- This creamy chicken garlic parmesan pasta is low-carb, keto friendly, and high in protein!
- Create a delicious meal with a low-carb spaghetti sauce and keto Italian meatballs.
- This alfredo chicken and broccoli bake is another wonderful way to use spaghetti squash! It's packed with veggies, protein, and tons of flavor.
Million Dollar Spaghetti Squash Casserole
This Million Dollar spaghetti squash casserole is a low-carb and keto version of a classic! It's healthy comfort food that tastes rich and indulgent, hence its name!
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ pound ground beef
- ½ pound Italian sausage
- 1 small onion, diced
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ¾ teaspoon salt
- ½ teaspoon pepper
- 24 ounces marinara
- 1 cup ricotta cheese or cottage cheese
- 4 ounces cream cheese, softened
- 2 tablespoons chopped parsley
- ½ cup grated Parmesan cheese
- 4 cups pre-cooked spaghetti squash (see notes for roasting instructions)
- 2 teaspoons arrowroot powder (optional)
- ½ cup grated mozzarella cheese or 3-4 ounces of fresh mozzarella, torn
- Parsley or basil, for garnish
Instructions
- Preheat the oven to 400°F. Prepare a 9x13 casserole dish with a spray of avocado oil or olive oil. Set aside.
- Cook the ground beef and Italian sausage in a large skillet with the olive oil, over medium heat, breaking it up to crumble. When it’s half browned, add the onion and cook for 3 minutes to soften.
- Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for another 1 minute.
- Add the marinara to the skillet and simmer for about 10 minutes while you prepare the rest of the casserole.
- In a small bowl, mix together the softened cream cheese, ricotta, and parsley. Season with a dash of salt and pepper. Add in the grated Parmesan.
- In a bowl, toss the spaghetti squash with the arrowroot powder (this is optional but will help reduce any excess water from the squash). Spread about half of the spaghetti squash in a single layer, then add spoonfuls of the ricotta mixture- use about half. Next, layer on half of the sauce. Repeat, then add the grated or fresh mozzarella to the top of the casserole and an extra sprinkle of Parmesan, if desired.
- Transfer to the oven and bake for 15-20 minutes or until bubbly and melted on top. If you are using a broil-safe dish (like cast iron or similar), you can even leave the casserole under the broiler for a couple of minutes to get an extra browned and bubbly cheesy topping.
- Let the casserole sit for 10 minutes before serving.
Notes
- Roasting spaghetti squash: To cook spaghetti squash, slice it in half lengthwise and set on a baking sheet. Drizzle about 1 teaspoon of olive oil on each side. Season with salt and pepper and then place each half cut-side-down. Roast for 25-30 minutes at 400°F or until tender. Remove and let cool for 5-10 minutes, then use a fork to pull out shreds of spaghetti squash. You can do this ahead of time, or while the other elements of the casserole are being prepared.
- The meat can be substituted for ground turkey or a ground chicken sausage. If Feel free to adjust the seasonings to taste.
- Store any leftover casserole in the refrigerator for up to five days. Reheat in the oven or microwave.
- Spaghetti squash releases excess water when cooked. This casserole will have a small amount of water from the squash. Make sure to bake it uncovered to allow the water to cook out and the top to brown.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 322Total Fat: 24gTrans Fat: 0gCholesterol: 74mgSodium: 763mgCarbohydrates: 13gNet Carbohydrates: 10gFiber: 3gSugar: 4gProtein: 17g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!