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Healthy spaghetti squash pasta casserole with melted cheese, ground beef, and fresh herbs in white baking dish, showing golden bubbly top and pasta-like squash strands
liya

Cheesy Spaghetti Squash Pasta - 78% Fewer Calories Than Regular Pasta!

This Spaghetti Squash Pasta recipe transforms comfort food into a nutrient-dense, low-carb powerhouse. Creamy, cheesy, protein-packed layers deliver all the satisfaction of pasta with a fraction of the calories.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 large spaghetti squash about 2.5 lbs
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage or mushrooms/lentils for plant-based
  • 1 cup marinara sauce sugar-free
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1 cup ricotta or cottage cheese
  • ½ cup cream cheese softened
  • 1 cup shredded mozzarella cheese reserve half for topping
  • ¼ cup grated Parmesan cheese
  • Fresh basil or parsley for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, season, and place cut-side down on baking sheet. Roast 30–40 minutes, then scrape into strands.
  2. Meanwhile, cook ground beef or sausage in skillet until browned, about 6–8 minutes. Drain grease, add marinara, garlic powder, onion powder, Italian seasoning, salt, and pepper. Simmer 5 minutes.
  3. In bowl, mix ricotta or cottage cheese, softened cream cheese, and half the mozzarella until smooth.
  4. Grease 9x13 baking dish. Layer half the squash, spread cheese mixture, add remaining squash, then top with meat sauce. Sprinkle remaining mozzarella and Parmesan.
  5. Bake uncovered 20 minutes. Broil 2–3 minutes for golden top. Rest 5 minutes, garnish with fresh herbs, and serve hot.

Notes

Drain spaghetti squash strands in colander for 10 minutes before layering to avoid sogginess. Let casserole rest 10 minutes after baking for easier slicing.