Spaghetti Squash Lasagna with Meat Casserole
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 8 servings
Calories: 309
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
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.
Makes 8 servings
Net carbs per serving: about 5g
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
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
)
© LowCarbYum.com
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.