Spaghetti Squash Lasagna Casserole with Ground Beef

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A keto spaghetti squash lasagna casserole with ground beef is an easy low carb meal idea. It’s also a simple way to make the classic Italian dish gluten-free.

During a recent grocery trip to ALDI, I picked up a spaghetti squash. I knew it’d be perfect to use as a pasta replacement in a new low carb recipe to try for fall.

Although I wasn’t sure exactly what I’d make, I figured it would be something with an Italian red sauce. I ended up making this hearty spaghetti squash lasagna with meat casserole for an easy family dinner.

Like my stuffed green pepper casserole, it’s an easy baked dish that’s simple to prepare on busy nights.

How to Make Spaghetti Squash Lasagna

The first thing you’ll need to do is cook the spaghetti squash using the method you prefer. Then the cooked squash is layered in with sauce, meat, and cheese.

Cooking the Squash

I used to cut the squash in half lengthwise and bake it cut side down on a baking sheet with a little water until tender. But there are a few other ways that are a bit easier.

My favorite method is pressuring cooking it in an Instant Pot. It takes only ten minutes to cook under pressure plus the time to come to pressure and quickly release pressure.

If you have more time, it can be cooked whole in a slow cooker. But if you’re in a rush to make lasagna with spaghetti squash and don’t have a pressure cooker, the microwave method is the best option.

Preparing the other layers

While the spaghetti squash is cooking, you’ll want to get the  ground beef browned by cooking in a skillet. Ground turkey or chicken can also be used if desired. And you should season the meat with things like chopped green pepper, garlic, and salt.

The cheese layer is made by combining ricotta cheese, parmesan cheese, and a large egg in a large bowl. You also want to have a cup of shredded mozzarella cheese to top off the casserole.

Although you can make your own low carb marinara sauce, I find store bought ones are more convenient. And most marinara sauces don’t have any added sugar.

How to Prevent Watery Spaghetti Squash Lasagna

Before using the cooked spaghetti squash, you need to put it in a kitchen towel and squeeze out most of the water. Otherwise, your casserole may become runny.

Assembling and Baking the Casserole

You can use either a 9×9-inch or 7×11-inch baking dish for the lasagna. A square 8×8-inch pan should work as well.

Once you have the pan, the casserole is made as follows:

1. Press the cooked spaghetti squash onto the bottom of the baking pan. 
2. Spread the ricotta cheese mixture on top of the squash.
3. Evenly sprinkle the cooked ground beef over the ricotta layer.
4. Pour marinara sauce over the meat.
5. Sprinkle shredded mozzarella cheese over the sauce.
6. Bake for about 25 to 30 minutes or until the cheese begins to brown.
7. Remove from oven and enjoy!

The dish is very hot straight from the oven so you may want to let it cool down for 5 or 10 minutes before serving.

What Can You Serve with Baked Spaghetti Squash Lasagna

For an easy dinner, I like to serve the dish with a side salad. But if company is coming over I’ll serve my baby kale avocado salad along with some keto biscuits or low carb breadsticks. 

Reheating the Casserole

This spaghetti squash lasagna recipe makes plenty of servings so you’ll likely have leftovers. The best way to reheat single servings is the microwave.

I reheat each square on 50% power for about 1 to 2 minutes. I find that using a lower power prevents hot spots and overcooking. The time needed will vary, though, depending on the wattage of the microwave.

Can it be frozen to cook later?

Absolutely! If you like to make your own freezer meals, this spaghetti squash lasagna bake can be prepared then frozen. 

You’ll want to assemble it into dish that can go from the freezer to a hot oven. Ceramic or porcelain baking dishes may crack so disposable metal tins are often recommended. And you can buy them in bulk with lids.

How to Cook Frozen Spaghetti Squash Lasagna

There’s no need to thaw the uncooked frozen casserole. Simply remove the cover and bake in a preheated 350°F oven for about 45 minutes.

What About Carbs?

Vegetables do have carbs so you may be wondering about the carb count in this casserole. But with this recipe for spaghetti squash lasagna, each square has about 4 grams of total carbs (not net carbs).

So even if you have a larger piece or even two servings, it shouldn’t be enough to kick you out of ketosis if you’re following a keto diet.

Other Spaghetti Squash Casseroles

Did you know that spaghetti squash is also called vegetable spaghetti? I just learned that fact on an article at Wikipedia!

Here’s a few more low carb casseroles to make with this tasty winter squash:

• Chicken Spaghetti Casserole
• Cheesy Broccoli Casserole
• Easy Chicken Tetrazzini Casserole

What’s your favorite dish to make with these low carb spaghetti noodles?

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Spaghetti Squash Lasagna with Meat Casserole

Author: Lisa MarcAurele

5 from 11 votes

A low carb lasagna casserole made with spaghetti squash in place of pasta noodles. It’s a bit more work, but much healthier for you!

Recipe Video (Click on Image to Play)

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Course

Cuisine: Italian

Print Pin Review Recipe

Servings 8 servings

Calories 309kcal

Ingredients

• 1 small spaghetti squash cooked
• 1 1/2 cups ricotta cheese
• 1/2 cup parmesan cheese
• 1 large egg
• 1 lbs ground beef browned (or sausage)
• 1 1/2 cups marinara sauce
• 1 cup mozzarella cheese

US Customary – Metric

Instructions

• Scoop cooked squash out onto a clean kitchen towel. Squeeze out any excess water.
• Layer drained spaghetti squash strands on the bottom of a 9×9 baking pan.
• Mix ricotta and parmesan cheese with egg then spread mixture on top of squash.
• Layer meat over cheese mixture then pour sauce over.
• Top with mozzarella cheese.
• Bake at 350 degrees F for about 25 to 30 minutes.

Notes

Makes 8 servings

Net carbs per serving: about 5g

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1square | Calories: 309kcal | Carbohydrates: 4g | Protein: 21g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 513mg | Potassium: 377mg | Fiber: 0g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 3.2mg | Calcium: 259mg | Iron: 2mg

Additional Info

Net Carbs: 4 g | % Carbs: 5.4 % | % Protein: 28.2 % | % Fat: 66.4 % | SmartPoints: 11

Values

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    [fiber] => 0
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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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