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

Spaghetti Squash Lasagna with Meat Casserole

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 309
Author: Lisa MarcAurele
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!
Print Recipe
US Customary - Metric

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

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.

Video

Notes

Makes 8 servings
Net carbs per serving: about 5g

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
)

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