Comments on: Spaghetti Squash Lasagna (Keto, Low-Carb)

By: imsen

imsen — Wed, 16 Feb 2022 10:00:10 +0000

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 🙂

By: Nancy M.

Nancy M. — Sat, 31 Jul 2021 23:41:28 +0000

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.

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 30 Mar 2021 23:18:35 +0000

In reply to Mary. 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.

By: Mary

Mary — Sat, 20 Feb 2021 20:33:34 +0000

In reply to Lee. 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.

By: Sheila

Sheila — Wed, 06 May 2020 23:57:00 +0000

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!!!!

By: Lee

Lee — Sat, 04 Apr 2020 01:26:07 +0000

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!

By: Rumyana Zheleva

Rumyana Zheleva — Tue, 17 Mar 2020 01:06:18 +0000

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

By: Doug

Doug — Sat, 02 Nov 2019 22:17:27 +0000

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.

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 21 Oct 2019 14:59:09 +0000

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

By: Nancy

Nancy — Mon, 21 Oct 2019 14:02:16 +0000

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

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 13 Sep 2019 12:35:21 +0000

In reply to Donna. I usually do add a little sauce to the bottom. But it will also seep through so it's likely not necessary.

By: Donna

Donna — Fri, 13 Sep 2019 11:09:55 +0000

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