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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
Ingredients
- 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
Instructions
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Scoop cooked squash out onto a clean kitchen towel. Squeeze out any excess water.
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Layer drained spaghetti squash strands on the bottom of a 9×9 baking pan.
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Mix ricotta and parmesan cheese with egg then spread mixture on top of squash.
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Layer meat over cheese mixture then pour sauce over.
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Top with mozzarella cheese.
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Bake at 350 degrees F for about 25 minutes.
Recipe Notes
Makes 8 servings
Net carbs per serving: about 5g
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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! 🙂