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    Home / Recipes / Keto Casserole Recipes

    Spaghetti Squash Lasagna (Keto, Low-Carb)

    By Lisa MarcAurele · Jul 3, 2020 · 48 Comments

    37.3K shares
    Jump to Recipe
    spaghetti squash lasagna pinterest image
    spaghetti squash with meat casserole recipe

    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.

    spaghetti squash lasagna recipe
    Article Index
    • Instructions
    • Quick tips
    • ️ Serving suggestions
    • FAQs
    • Related recipes
    • Recipe

    During a recent grocery store trip, 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 thought I'd try an easy baked dish with an Italian meat sauce. I ended up making this hearty keto lasagna for an easy family dinner.

    Like my stuffed green pepper casserole, it’s an easy baked dish that’s simple to prepare for a busy weeknight meal.

    Ingredients

    You only need a few simple ingredients to make this spaghetti squash lasagna recipe.

    Spaghetti Squash

    The spaghetti squash is used to substitute the high carb lasagna noodles.

    Cheese

    Ricotta and parmesan make up the soft cheesy layer in the casserole. If you don't like ricotta, use cottage cheese instead. Shredded mozzarella makes the perfect topping for cheesy goodness.

    Meat

    Ground beef is used but Italian sausage is a great alternative. Just make sure to avoid sweet sausage as it usually has some kind of sugar added.

    Marinara Sauce

    Although you can make your own keto marinara sauce, I find store bought ones are more convenient. Commercially prepared marinara pasta sauce usually doesn't contain any added sugar. You can also mix Italian seasoning into canned tomato sauce if that's all you have.

    Egg

    Mixing an egg into the ricotta mixture helps bind the ricotta and parmesan cheese together.

    Please note: Check out the recipe card at the bottom for a full list of ingredients with amounts used to make the recipe.

    ingredients for spaghetti squash lasagna recipe

    Instructions

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

    Cook Spaghetti Squash

    I used to cut the spaghetti 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.

    spaghetti squash in electric pressure cooker

    Brown meat

    While the spaghetti squash is cooking, you’ll want to brown the ground beef by cooking in a large skillet over medium-high. Ground turkey, chicken, or sausage can also be used if desired. Or leave the meat out for a vegetarian lasagna.

    I like to season the meat with things like chopped green pepper, garlic, and salt.

    browning the ground beef in iron skillet

    Prepare cheese

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

    cheese mixture in metal mixing bowl

    Assemble and bake

    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.

    The cooked spaghetti squash noodles are spread into the bottom of the baking pan first. Then the ricotta cheese mixture is spread over them and the meat is sprinkled on top. The sauce is spread over the meat and topped off with a sprinkling of mozzarella.

    It's then baked in the preheated oven until the mozzarella begins to brown. Baking time is about 25 to 30 minutes. 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.

    assembling the layers in casserole dish

    Quick tips

    • Use a kitchen town to prevent watery spaghetti squash lasagna. Before using the cooked spaghetti squash, put it in a kitchen towel and squeeze out most of the water. Otherwise, your casserole may become runny.
    • Spice it up! Sprinkle in a dash or two of red pepper flakes into the meat or tomato sauce.
    • Make spaghetti squash lasagna boats. Just use each spaghetti squash shell half to make the dish in instead of a baking pan.

    ️ Serving suggestions

    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. 

    spaghetti squash lasagna slice on white plate with casserole dish

    FAQs

    Before getting to the printable recipe, here are some questions people often ask about this keto lasagna. If you don’t see your question in this list, please leave it in the comments.

    How do I reheat leftovers?

    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. The time needed will vary, depending on the wattage. I find 50% power for about 1 to 2 minutes works well in my 900 watt microwave.

    Can it be frozen to cook later?

    If you like to make your own freezer meals, this spaghetti squash bake can be prepared then placed in the freezer. Just be sure to assemble it into a pan that can go from the freezer to a hot oven.

    How do I cook a frozen 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's the carb count?

    Each serving of this spaghetti squash lasagna 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.

    spaghetti squash lasagna served on plate with fork

    Related recipes

    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 is another easy dish to make on busy days.
    • Cheesy Broccoli Casserole combines cheddar and broccoli for a simple main dish or side.
    • Easy Chicken Tetrazzini Casserole is a great way to use up leftover meat from the night before.

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

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    overhead shot of spaghetti squash lasagna on white plate with casserole dish

    Spaghetti Squash Lasagna with Meat Casserole

    5 from 13 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!
    Prep Time:10 mins
    Cook Time:25 mins
    Total Time:35 mins
    Course: Main Course
    Cuisine: Italian
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 8 servings
    Calories: 309

    Video

    Ingredients

    • 1 small spaghetti squash cooked
    • 1 ½ cups ricotta cheese
    • ½ cup parmesan cheese
    • 1 large egg
    • 1 lbs ground beef browned (or sausage)
    • 1 ½ 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: 309 | 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
    Array
    (
        [serving_size] => 1
        [calories] => 309
        [carbohydrates] => 4
        [protein] => 21
        [fat] => 22
        [saturated_fat] => 11
        [cholesterol] => 99
        [sodium] => 513
        [potassium] => 377
        [fiber] => 0
        [sugar] => 2
        [vitamin_a] => 575
        [vitamin_c] => 3.2
        [calcium] => 259
        [iron] => 2
        [serving_unit] => square
    )
    

    Notes 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.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First published on November 30, 2011. Last updated on January 2, 2022 with higher quality images and additional recipe information.

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    Reader Interactions

    Comments

      « Previous 1 2
    1. imsen

      February 16, 2022 at 5:00 am

      5 stars
      I made this for dinner last Wednesday and it was delicious! I’m pretty sure it’s my new favorite way to eat spaghetti squash! 🙂

      This was amazing! My husband raved about and asked me to make it again two days later 🙂

      Reply
    2. Nancy M.

      July 31, 2021 at 7:41 pm

      5 stars
      This is the absolute best no-noodle lasagna recipe I've tried in three years. I placed the cooked squash in a hobo's bundle and twisted the top together -- and twisted and twisted. I was amazed by the amount of liquid that was released. I used my fingers to pick apart the mashed together strands and spread them over the bottom of the casserole. Worked perfectly. I used homemade no-cook marinara sauce. I appreciate the fact that your directions always make sense. Thank you so much for another wonderful recipe.

      Reply
    3. Sheila

      May 06, 2020 at 7:57 pm

      5 stars
      Made this for supper tonight. Easy to assemble. Had a fresh spaghetti squash I needed to use.. Had all other ingredients in my kitchen. It looks yummy! I’m sure it will be!!!!

      Reply
    4. Lee

      April 03, 2020 at 9:26 pm

      5 stars
      This was delicious! I’ve tried other similar recipes before and they’re always so soggy, but this wasn’t at all. Squeezing out the spaghetti squash is a bit messy, but definitely makes a big difference. I didn’t have ricotta so I substituted it with 8oz softened cream cheese and a bit of shredded mozzarella. I also added a bit of cooked spinach to the cheese mixture to use it up. Very pleased with the end result, will definitely make again!

      Reply
      • Mary

        February 20, 2021 at 3:33 pm

        This recipe was entered in the Carb Manager and shows a net carb of 10. I know one cup of spaghetti squash alone is 7 carbs so I'm wondering how the numbers were worked for this recipe.

        Reply
        • Lisa MarcAurele

          March 30, 2021 at 7:18 pm

          Different calculators will give different results. I do my best to get good numbers with the software I use but I can't guarantee accuracy as ingredients vary too.

    5. Rumyana Zheleva

      March 16, 2020 at 9:06 pm

      Very tasty and healthy. I have try these for first time and I like it. Thanks for recipe!

      Reply
    6. Doug

      November 02, 2019 at 6:17 pm

      5 stars
      I have made this recipe so many times and it never disappoints! It is the number one dish my wife requests.
      I changed it up just a bit for our tastes. 2 medium spaghetti squash, one whole jar of no added sugar Ragu marinara sauce (24 ounces), 3 pounds of ground beef, a sprinkle of oregano and 16 ounces of fresh mozzarella cheese.
      It freezes well and makes perfect lunches when reheated in a microwave. It is critical to squeeze as much water out of the squash as possible.

      Reply
    7. Nancy

      October 21, 2019 at 10:02 am

      when a recipe calls for buttermilk is there any solution. I don't want to buy a large amount when the rest would be thrown away

      Reply
      • Lisa MarcAurele

        October 21, 2019 at 10:59 am

        I just add vinegar into a cup of low carb milk. Buttermilk is a bit high in carbs.

        Reply
    « Previous 1 2

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