Spaghetti Squash Lasagna

User Reviews

5.0

81 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    1 hr

  • Total Time

    1 hr 10 mins

  • Servings

    4 servings

  • Calories

    513 kcal

  • Course

    Main Course

  • Cuisine

    Italian

Spaghetti Squash Lasagna

This Spaghetti Squash Lasagna feeds your craving for lasagna without the pasta - it's a low carb, gluten-free and keto friendly recipe!

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Ingredients

Servings
  • 2 small spaghetti squash
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 teaspoons oregano
  • 2 teaspoons fresh basil
  • 2 ounce can crushed tomatoes
  • ¼ cup tomato paste
  • ½ cup shredded Mozzarella cheese
  • fresh basil for serving
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Instructions

  1. Preheat the oven to 400ºF.
  2. Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Season with salt and pepper, place cut side down in a baking dish with about 1 inch of water. Bake until fork tender, about 45 minutes.
  3. In a large deep sauté pan, heat the olive oil. Add the beef and season with salt and pepper. Cook the beef, stirring often and breaking apart as needed, until the beef is lightly browned, 5 minutes.
  4. Add the onions and garlic; season with oregano and basil and cook until the onion is fragrant and beginning to soften, 5 more minutes.
  5. Add crushed tomatoes and tomato paste. Mix to combine, bring to a boil and then simmer for 30 minutes.
  6. When spaghetti squash is cool to the touch, use a fork to shred the inside of the squash, which will come out in strands that look like spaghetti.
  7. To assemble, remove half of the strands from each squash and set aside. Season the squash with salt and pepper, layer some of the lasagna sauce on top of the squash strands. Then add another layer of the strands previously removed, top with more lasagna sauce and finish with shredded mozzarella cheese.
  8. Place the stuffed squash back in the baking dish and broil in the oven until the cheese is melted and bubbly, about 5 minutes.
  9. Serve as is in the squash, garnished with fresh basil.

Notes

  • Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
  • Make Ahead: You can make the 3 days ahead of time and freeze for up to 3 months. When ready to cook the spaghetti squash, just thaw the sauce and use normally in the recipe.
  • Substitutes: For best results, follow the recipe as is. However, you can use ground turkey or ground chicken if you'd like. You can also make your own marinara sauce or use store-bought sauce.

Nutrition Information

Show Details
Calories 513kcal (26%) Carbohydrates 56g (19%) Protein 34g (68%) Fat 21g (32%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 83mg (28%) Sodium 938mg (39%) Potassium 1741mg (50%) Fiber 13g (52%) Sugar 26g (52%) Vitamin A 1362IU (27%) Vitamin C 35mg (39%) Calcium 348mg (35%) Iron 8mg (44%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 513 kcal

% Daily Value*

Calories 513kcal 26%
Carbohydrates 56g 19%
Protein 34g 68%
Fat 21g 32%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 83mg 28%
Sodium 938mg 39%
Potassium 1741mg 37%
Fiber 13g 52%
Sugar 26g 52%
Vitamin A 1362IU 27%
Vitamin C 35mg 39%
Calcium 348mg 35%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

81 reviews
Excellent

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