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It’s a little more work to make a spaghetti squash lasagna with meat casserole. But, this version of the classic dish is low carb and gluten free.
During my Thanksgiving meal grocery trip, I picked up the spaghetti squash. I knew it’d be perfect to use as a pasta replacement in a new low carb recipe to try after the holiday.
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 after the holiday leftovers were gone.
I usually cook spaghetti squash by slicing it in half and baking it in a pan with a little water until tender. The strands that come out of the cooked squash make a great pasta substitute.
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A lot of people cook it whole since spaghetti squash can be rather tough to cut when raw. You can also cook a spaghetti squash in the crock pot slow cooker which is the method I found to be the easiest.
For an easy dinner, I like to serve spaghetti squash with meat sauce and parmesan sprinkled on top. This time, I thought I’d try something more like lasagna.
It was a little more work, but I enjoyed having more cheese in the dish. The spaghetti squash lasagna with meat casserole leftovers were also great for easy after work dinners this week.
To make this yummy dish, I simply used my favorite lasagna recipe. But, instead of using the regular pasta noodles, I used spaghetti squash to make it low carb.
Your family is sure to love this spaghetti squash lasagna with meat casserole. In fact, it may become a new family favorite.
Spaghetti Squash Lasagna with Meat Casserole Recipe
Don’t forget to use a towel to squeeze out most of the water from the cooked spaghetti squash. Otherwise, your casserole may become runny.
Did you know that spaghetti squash is also called vegetable spaghetti? I just learned that fact on Spaghetti Squash article at Wikipedia!
What’s your favorite dish to make with this tasty winter squash?
Spaghetti Squash Lasagna with Meat Casserole
- 1 medium spaghetti squash cooked
- 1 1/2 cups ricotta cheese
- 1/2 cup parmesan cheese
- 1 large egg
- 1 lbs bulk sausage or ground beef browned
- 1 1/2 cups spaghetti sauce with no added sugar
- 1 cup mozzarella cheese
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 minutes.
Makes 8 servings
Net carbs per serving: about 5g