Lasagna Stuffed Spaghetti Squash

Lasagna is a staple for busy people and families—make it ahead of time, cook it, put it in the fridge, and you’ve got leftovers for days! But the lasagna most of us know and love is packed with carbs. What to do?

Enter spaghetti squash.

This versatile, low-carb gourd is not only in season right now, it also makes the perfect substitute for noodles. Add some tomato-based meat sauce, ricotta, mozzarella, parmesan, and you’ve got an attractive alternative to a traditional lasagna. This dish is a great option for entertaining on a keto diet, and if leftovers are what you’re after, simply double the recipe!

Print Recipe

Lasagna Stuffed Spaghetti Squash

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Main Dish

Prep Time

10 minutes

Cook Time

1 hour

Servings

servings MetricUS Imperial

Ingredients

• 2 medium spaghetti squash
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1.5 lbs lean ground beef, turkey, or Italian sausage
• 2 cups marinara sauce
• 1/2 cup ricotta
• 1 egg, lightly beaten
• 1 cup parmesan
• 1 cup mozzarella
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• 1 tsp dried thyme
• Additional mozzarella, for topping
• Additional parmesan, for topping

Course Main Dish Prep Time 10 minutes Cook Time 1 hour Servings servings MetricUS Imperial Ingredients 2 medium spaghetti squash 1 tbsp olive oil Salt and pepper, to taste 1 onion, chopped 3 cloves garlic, minced 1.5 lbs lean ground beef, turkey, or Italian sausage 2 cups marinara sauce 1/2 cup ricotta 1 egg, lightly beaten 1 cup parmesan 1 cup mozzarella 2 tbsp fresh basil, chopped 1 tbsp fresh oregano, chopped 1 tsp dried thyme Additional mozzarella, for topping Additional parmesan, for topping

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise, use a spoon to scoop out the seeds, and brush the cut sides with oil. Add salt and pepper, to taste. Place on a baking tray, cut sides down. Bake 30-35 minutes, or until tender.
3. Meanwhile, sauté onions and garlic in a deep skillet over medium heat. After 2-3 minutes, add the meat to the skillet, stirring frequently, until cooked throughout, about 10 minutes.
4. Add spaghetti sauce, stirring to combine. Reduce heat to a simmer, stirring occasionally.
5. Meanwhile, combine ricotta, egg, parmesan, mozzarella, oregano, basil, thyme, and oregano in a small bowl.
6. Remove the skillet with the meat sauce from heat.

Share this Recipe