Spaghetti Squash Lasagna with Meat Casserole
Servings: 8 servings
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!
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
[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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