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.
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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:
- Press the cooked spaghetti squash onto the bottom of the baking pan.
- Spread the ricotta cheese mixture on top of the squash.
- Evenly sprinkle the cooked ground beef over the ricotta layer.
- Pour marinara sauce over the meat.
- Sprinkle shredded mozzarella cheese over the sauce.
- Bake for about 25 to 30 minutes or until the cheese begins to brown.
- 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:
What’s your favorite dish to make with these low carb spaghetti noodles?
Spaghetti Squash Lasagna with Meat Casserole
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
Donna says
Can you put a little sauce on the bottom of the baking pan so the squash doesn’t stick? Does the squash come out in nice squares and not fall apart? Thanks
Lisa MarcAurele says
I usually do add a little sauce to the bottom. But it will also seep through so it’s likely not necessary.
DONNA says
I have used several of the Low Carb Yum recipes in the past and I look forward to using some of the new Low Carb Yum recipes again soon.
Kim Barth says
Absolutely delicious! We will definitely be making this one again!
Maureen Loesch says
Best comfort food dish on my lo carb diet!
Donna says
Can you freeze this or will the squash become to watery?
Lisa says
I’m not sure if spaghetti squash gets watery like other squash when frozen. You may need to absorb as much water out of it as possible before using.
Tonya says
I am making tonight. Gonna add fresh basil and oregano from my herb garden!
Lisa says
Sounds perfect!
Lisa Maraschiello says
I had a bunch of friends over for dinner. We are all watching our carbs. This was delicious and so easy!! Everyone loved it!! I also cooked the spaghetti squash in the Crock-Pot!! This made everything so much simpler. I have made several of your recipes now. They have all been wonderful!! Thank you for everything!! This was awesome!!
Lisa says
I used to cook the squash in the slow cooker until I got an Instant Pot which I find to be a little better.
Katie Pinheiro says
How do you cook it in an Instant Pot?
Lisa says
You could try the method described in the Instant Pot No Noodle Lasagna recipe. It’s at: https://lowcarbyum.com/instant-pot-no-noodle-lasagna-gluten-free/
patricia says
I live at 7000 feet so times may vary, but I cut the spaghetti squash horizontally so the strands stay longer. Scoop out seeds, add one cup of water to the pot and put the squash on the little rack that comes with the IP. Cook 6-7 minutes on manual and let it release naturally. Perfect.
I’m making the recipe now. Looks pretty yummy!
Rae says
I’m going to make a couple of batches since we got a HUGE squash. I wrap the cooked squash in paper towels and a tea towel to get all of the water out. I let that sit awhile – overnight if the squash is particularly wet.
Question: Is the listing for the sodium high primarily because of the sauce? It’s extremely high. We have to cut that way back, and will use a no sodium added sauce. The cheese is high in sodium, of course, but can you identify the major source of sodium in your recipe?
Lisa says
I believe it was from the sausage and sauce. I’ve updated the recipe to use ground beef (as that’s what I usually use). The sodium level did come down.
Adrienne says
What size pan did you use?
Lisa says
I used an 8×8-inch.
Caty says
I just made this . Delicious!!!!
Sally says
I love it! You can also add spinach as an additional layer, though zucchini slices work as well. If frozen spinach is used, dry them out in a towel the same way the recipe describes doing with the spaghetti squash. YUMMY, and the spinach, whether you love it or not, is low flavor & high energy.
Audry says
has anyone made this the day before and cooked the next day? Does it hold up good?
Lisa says
I haven’t done that, but I’m thinking it should be fine to do.
Annie says
I’m a little late to the party, but this recipe looks amazing and I can’t wait to try it. I was just wondering if you had a link to show me how to cook spaghetti squash in a slow cooker? The link in the article just leads me to another (yummy) recipe. Thank you!
Lisa says
Here’s a link to the post on how to cook spaghetti squash in the slow cooker: https://lowcarbyum.com/slow-cooker-crock-pot-spaghetti-squash-recipe/
peasmom says
We don’t have spaghetti squash in this part of Southeast Asia. We only have pumpkin. Can I use that for substitute? 🙂 If not what would you suggest?
Lisa says
I’d suggest either low carb shiratake noodles or spiralized low carb vegetables.
Felicha says
I made this the other day. Very yummy and super easy. Thank you!
Lisa says
Glad it worked out for you! 😀
Pat wheeler says
These recipies look lovely. I am gluten free. So plenty to try.thankyou
Lisa says
My pleasure!
Shannon says
Thank you for the recipe! Making this evening for Sunday dinner. I’m kinda surprised at the “lean is healthier” comments on a supposed LCHF recipe website though. There is nothing wrong with fat as long as you keep your carbs low. Ground turkey… yuck.
Lisa says
Totally agree with you on the fat! And, it tastes so much better! That’s why it’s LCHF.
Mary says
I have done this with eggplant slices and also have used Zuchinni. Now you’ve made me hungry. Smoothies don’t hold your appetite when your drooling over this kind of dish. Thank you for sharing.
Lisa says
We can always say it’s healthy with the veggies snuck in, right?
Mary says
It is pretty healthy though! You could make it even better by using ground turkey and maybe a little less cheese.
Lisa says
Great suggestions. I actually made it using wild venison which is very lean. I’m a big cheese lover though.
Natalie says
Wow, this looks fantastic. I will definitely be trying this.
Valerie says
looks yummy, thanks for sharing. may have to try this for dinner tonight! 🙂