From My Kitchen To Yours...
All Word Recipes

Keto Spaghetti Squash Lasagna!!!

Stuffed spaghetti squash lasagna is one of my favorite easy ways to make a comforting pasta meal that won’t weigh you down! Similar to my eggplant lasagna and lasagna stuffed peppers, these spaghetti squash boats get smothered in meat sauce and cheese for bold flavor with a hearty dose of veggies — but they also have a beautiful presentation by serving them in the shells. If you like spaghetti squash, don’t forget to try my spaghetti squash casserole or my spaghetti squash pad Thai next.

Stuffed spaghetti squash recipes take a halved spaghetti squash and load it with fillings — usually some combination of cooked meats, sauces, and cheese. Since this squash naturally creates pasta-like strands, it’s the perfect base for lasagna flavors!

INGREDIENTS:

SPAGHETTI SQUASH

1 medium Spaghetti squash
4 tsp Olive oil (divided)
Sea salt

MEAT LAYER

1 tbsp Olive oil (divided)
2 cloves Garlic
1/2 lb Ground beef
1/2 tsp Sea salt
1/8 tsp Black pepper
1/2 cup Marinara sauce
1 tsp Italian seasoning

Remember It Later

This recipe! Pin it to your favorite board NOW!

Pin

CHEESE LAYERS

(whole milk or 2%) 2/3 cup Ricotta cheese
1/3 cup grated parmesan cheese
1 tbsp Olive oil
Sea salt
(shredded, divided) 2/3 cup Mozzarella cheese

INSTRUCTIONS:

-According to the instructions here, cook the spaghetti squash at 425 degrees F in the oven.

MEAT LAYER

-Meanwhile, in a large pan, heat the remaining tablespoon of oil over medium-high heat. Add the garlic and for about THIRTY seconds, cook, until it gets fragrant. Add the ground beef. With black pepper and sea salt, season. Breaking apart the meat with a spoon/spatula, cook until browned (about TEN minutes).
-Stir in Italian seasoning and marinara sauce. To a gentle simmer, reduce heat. For about TEN minutes, simmer. Before the squash is ready, if it’s done, cover to keep warm.

RICOTTA PARMESAN CHEESE LAYER

-Meanwhile, in a large bowl, stir together a tablespoon of olive oil, parmesan cheese, and ricotta cheese. Put it aside.
-Take it out of the oven, when the spaghetti squash is done cooking, but at 425 degrees F, leave it on.
-Cut the squash in (if you cooked it whole and it is not cut yet)half lengthwise. Onto the baking pan, place open side up and to release strands, use a fork.
-Into the large bowl, with the ricotta and parmesan cheeses, transfer the spaghetti squash strands. Mix together. Season with sea salt.
-Stuff the spaghetti squash mixture back into the baking pan into the empty shells. Top with the beef marinara mixture. On top, sprinkle shredded mozzarella. (I usually keep it simple with just one of each layer, but if desired, you can create several thinner layers of each mixture.)
-For about TEN minutes, return the lasagna spaghetti squash boats to the oven, until the cheese melts.

Nutrition Facts:

Amount per serving.
Serving size in recipe notes above.
Calories287
Fat22g
Protein14g
Total Carbs10g
Net Carbs8g
Fiber2g
Sugar4g

Share via
Send this to a friend