Spaghetti Squash Lasagna
User Reviews
5.0
81 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
513 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Squash Lasagna
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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
- 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
Instructions
- Preheat the oven to 400ºF.
- 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.
- 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.
- Add the onions and garlic; season with oregano and basil and cook until the onion is fragrant and beginning to soften, 5 more minutes.
- Add crushed tomatoes and tomato paste. Mix to combine, bring to a boil and then simmer for 30 minutes.
- 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.
- 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.
- Place the stuffed squash back in the baking dish and broil in the oven until the cheese is melted and bubbly, about 5 minutes.
- Serve as is in the squash, garnished with fresh basil.
Equipments used:
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.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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