Million Dollar Spaghetti Squash Casserole

If you’ve ever had classic Million Dollar Spaghetti (that cozy pasta recipe layered with meat sauce, a creamy cheese mixture, and lots of melty cheese), you’ll love this lighter twist. Instead of traditional pasta, we’re swapping in spaghetti squash for a baked spaghetti squash casserole that’s every bit as satisfying.

Prep Time20

Cook Time1 10

Total Time1 30

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

1 medium spaghetti squash
Salt and black pepper to taste
1 Tablespoon olive oil
½ cup yellow onion diced
1 Tablespoon minced garlic
2 cups shredded cooked chicken rotisserie or other
1 ½ cups marinara sauce
1 cup ricotta cheese
1 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheeses
Fresh parsley or basil for garnish

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Cut 1 medium spaghetti squash in half lengthwise, scoop out seeds, and sprinkle with Salt and black pepper. Place cut-side down on the pan and roast for 20–30 minutes, until fork-tender.
Let cool 10 minutes, then use a fork to shred into strands. Wrap in a clean tea towel and squeeze dry.
In a skillet, heat 1 Tablespoon olive oil Add ½ cup yellow onion and 1 Tablespoon minced garlic; sauté 4 minutes. Stir in 2 cups shredded cooked chicken and heat through.
Add 1 ½ cups marinara sauce, 1 cup ricotta cheese, 1 teaspoon Italian seasoning, and a half cup of the cheese mixture (mozzarella + parmesan). Add cooked spaghetti squash. Stir until combined.
Spread evenly in a greased casserole pan. Top with remaining cheese.
Bake 30 minutes until hot and bubbly. Garnish with fresh parsley and serve in bowls.

Farm Girl Tips

Tip: Use a large, deeper skillet for this recipe. It fills up!

Make Ahead: You can roast the spaghetti squash 1–2 days in advance. Just shred, squeeze out excess moisture, and store in the fridge until ready to use.

Protein Options: Swap the chicken for lean ground beef, ground turkey, or ground chicken. All taste delicious with the cheese mixture and marinara sauce.

Storage: Leftovers will keep in the fridge for 3–4 days in an airtight container. Reheat in the oven or microwave until warmed through.

Freezing: Freeze in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge and bake until hot and bubbly.

Nutrition