spaghetti squash with meat casserole recipe

Spaghetti Squash Lasagna with Meat Casserole

Course: Main Course
Cuisine: Italian
Keyword: keto lasagna, low carb lasagna
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 309kcal
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

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

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: 309kcal | 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 %

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