Keto Million Dollar Spaghetti Recipe: A Delicious and Nutritious Comfort Food

Million Dollar Spaghetti Casserole is a dish that sparks debate, from its intriguing name to its very essence. Is it a budget-friendly creation using leftover spaghetti, a taste that rivals a million bucks, or a lazy substitution for lasagna? Whatever the origin, this casserole, with its layers of cheese, noodles, meat sauce, and veggies, has become a beloved comfort food.

Unveiling the Keto Million Dollar Spaghetti

For those seeking a healthier twist, the Keto Million Dollar Spaghetti emerges as a guilt-free indulgence. This adaptation maintains the gooey, cheesy goodness and rich meat sauce while drastically reducing carbs. It's a budget-friendly, easy-to-make dish that freezes well, making it perfect for leftovers.

Ingredients for Keto Million Dollar Spaghetti

The traditional spaghetti is replaced with spiralized zucchini, offering a low-carb alternative. Other essential ingredients include:

• Butter
• Mozzarella cheese
• Cream cheese
• Whole milk ricotta
• Ground beef
• Low-carb marinara sauce (Bertolli is a good option with 8 carbs per 1/2 cup)

Variations to Explore

• Cheese: Experiment with cheddar cheese instead of mozzarella.
• Meat: Use taco meat (browned ground beef with taco seasoning) and enchilada sauce instead of ground beef and marinara sauce. Ground turkey with Better Than Bouillon beef flavor is another great substitute.
• Vegetables: Consider using steamed cauliflower or spaghetti squash instead of zoodles.
• Flavor: Add slices of pepperoni on top of the cheese layer, stir in some Gorgonzola cheese to the cheese sauce, or add Italian seasoning.

Tips for Perfection

• Zucchini Moisture: Zucchini releases a lot of water during baking. To counteract this, salt the zoodles and let them sit in a colander to drain for an hour. Rinse the salt off well before using and pat the zucchini dry with paper towels before adding to the casserole pan.
• Spaghetti Squash: Use spaghetti squash in place of the zoodles.
• Meat: Use 80/20 beef for a higher fat content or 90/10 for a leaner option.
• Microwave Option: To keep the zucchini from overcooking, forego the oven and heat it in the microwave.

Step-by-Step Recipe

This recipe yields 4 generous servings.

Ingredients

• 1 pound zucchini, spiralized
• 4 tablespoons butter, at room temperature
• 1 cup shredded mozzarella cheese
• 4 ounces cream cheese, softened
• 1/4 cup whole milk ricotta cheese
• 1 1/2 teaspoons oregano
• 1/4 cup sour cream
• 1 pound ground beef 80/20
• 1/2 cup marinara sauce

Instructions

1. Preheat oven to 350°F. Grease a 2-quart baking dish with 2 tablespoons of butter.
2. Drop zucchini noodles into a pan of boiling water, cover, and set the timer for 1 minute. Drain and plunge into ice water to stop cooking.
3. Mix the cream cheese, ricotta, and sour cream together until well blended. Stir in 3/4 cup of the mozzarella cheese and the oregano.
4. Brown the ground beef in a frying pan until cooked through. Mix the marinara sauce in with the cooked ground beef.
5. Place half the drained zucchini in the bottom of the baking dish. Cover with the cheese mixture. Add the remaining zucchini and dot with the remaining 2 tablespoons of butter.
6. Top with the meat mixture then sprinkle with the remaining 1/4 cup mozzarella.
7. Bake at 350°F for 30 minutes.

Nutritional Information (per serving)

• Calories: 650kcal
• Carbohydrates: 7g
• Protein: 31g
• Fat: 55g
• Saturated Fat: 28g
• Cholesterol: 179mg
• Sodium: 636mg
• Potassium: 800mg
• Fiber: 1g
• Sugar: 5g
• Vitamin A: 1435IU
• Vitamin C: 22.4mg
• Calcium: 263mg
• Iron: 3.2mg

Million Dollar Spaghetti Squash Casserole: Another Low-Carb Delight

For those who prefer spaghetti squash, this casserole offers a similar experience with a slightly different texture and flavor profile.

Read also: Easy Low-Carb Cheese Crackers

Ingredients

• Spaghetti Squash
• Ground Beef (or sausage, chicken, or turkey)
• Sugar-Free Marinara (Rao’s is a popular choice)
• Cream Cheese
• Sour Cream
• Parsley
• Mozzarella

Instructions

1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray.
2. Cut the spaghetti squash in half length-wise. Scoop out the seeds and discard. Drizzle the inside of the squash with olive oil and sprinkle with salt. Place spaghetti squash flesh side down on the prepared baking sheet at bake for 1 hour or until fork tender. Use a fork to scrape out long strands of squash, scraping across the width of the squash.
3. Brown the ground beef over medium heat in a large skillet. Drain the grease and add the marinara to the pan. Cook for 5 minutes over low heat to heat through.
4. Add the cream cheese, sour cream, and parsley to a small mixing bowl and stir well to combine.
5. Preheat oven to 350 degrees.
6. Add half of the spaghetti squash noodles to the bottom of a 9×13 baking dish. Top that off with half of the meat sauce and then spread on all of the cream cheese mixture. Sprinkle with mozzarella cheese. Repeat the layers.
7. Bake in a hot oven for 20 minutes to allow the cheese to get all warm and melty.

Tips

• Instant Pot: Cook the spaghetti squash in an Instant Pot for a faster method.
• Cutting: Use a sharp knife and cut all the way around the spaghetti squash length-wise until it splits in half.

Nutritional Information (per serving)

• Net carbs: 8 grams

Million Dollar Spaghetti: The Classic Recipe

For those who prefer the traditional version with spaghetti noodles, here's a recipe that captures the essence of this beloved dish.

Ingredients

• 16 ounces dried spaghetti
• 1 pound lean ground beef
• 1 pound Italian sausage
• 45 ounces spaghetti sauce (1 large jar, or 2 small jars)
• 8 ounces ricotta cheese
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 tablespoon Italian seasoning
• 2 cups shredded mozzarella cheese
• Freshly chopped parsley (optional)

Instructions

1. Cook the spaghetti noodles to al dente per package directions. Once done, drain and set aside.
2. While the spaghetti cooks, brown the ground beef and Italian sausage over medium heat. Once it is done, drain then mix together with the spaghetti sauce.
3. In a medium bowl, combine the ricotta cheese, softened cream cheese, sour cream, and Italian seasoning. Mix until smooth.
4. In a 9×13 casserole dish, spread a thin layer of sauce over the bottom. Add half the spaghetti noodles on top of the sauce. Then spread evenly over the noodles half of the meat sauce, half of the ricotta mixture, and half of the mozzarella cheese. Repeat these layers with the remaining spaghetti, meat sauce, and cheese.
5. Bake at 375˚F for 40-45 minutes or until the edges are bubbly and the casserole is hot throughout.
6. Garnish with fresh parsley and serve warm.

Tips

• Undercook the pasta: The pasta should be al dente, or still very slightly firm when you drain it.
• Soften the cream cheese: Make sure your cream cheese is softened, either by leaving it at room temperature, or by microwaving it until soft. This allows the cream cheese to smoothly and fully incorporate into the cheese mixture.
• No need to bake covered: You should be able to bake this uncovered in the oven.

Serving Suggestions

Million Dollar Spaghetti, in any of its variations, pairs well with:

• Green salad with creamy Italian dressing
• Garlic bread
• Italian side dishes

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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