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!

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Lasagna Stuffed Spaghetti Squash
  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.
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Nutrition Facts
Lasagna Stuffed Spaghetti Squash
Amount Per Serving
Calories 1254 Calories from Fat 684
% Daily Value*
Total Fat 76g 117%
Saturated Fat 32g 160%
Polyunsaturated Fat 6g
Monounsaturated Fat 29g
Cholesterol 305mg 102%
Sodium 3613mg 151%
Potassium 1384mg 40%
Total Carbohydrates 53g 18%
Dietary Fiber 10g 40%
Sugars 25g
Protein 91g 182%
Vitamin A 71%
Vitamin C 49%
Calcium 149%
Iron 64%
* Percent Daily Values are based on a 2000 calorie diet.

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