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Keto Lasagna Stuffed Spaghetti Squash

Lasagna Stuffed Spaghetti Squash

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Main Dish
Calories: 1477
Ingredients Method

Ingredients
  

  • 2 spaghetti squash medium
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1.5 lbs ground beef (turkey or Italian sausage will work too)
  • 2 cups marinara sauce
  • 1/2 cup ricotta
  • 1 egg lightly beaten
  • 1/4 cup parmesan
  • 1/2 cup mozzarella
  • 2 tbsp fresh basil chopped
  • 1 tbsp fresh oregano chopped
  • 1 tsp dried thyme
  • 1 cup mozarella for topping
  • 1 cup parmesan for topping

Method
 

  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 with olive oil 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 marinara 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.
  7. When the squash is finished cooking, use oven mitts to turn squash face-up on the baking sheet. Spoon the herb and cheese mixture into the bottom, dividing it equally between the four halves of the squash.
  8. Finally, use a ladle to add the meat sauce, filling the squash. Sprinkle with parmesan and mozzarella.
  9. Bake for an additional 10 to 15 minutes, or until cheese is browning at the edges. Let cool 5-10 minutes before serving. Serve immediately or save some for the next day!