Lasagna is a staple for busy people and families—make it ahead of time, cook it, put it in the fridge, and you’ve got leftovers for days! But the lasagna most of us know and love is packed with carbs. What to do?
Enter spaghetti squash.
This versatile, low-carb gourd is not only in season right now, it also makes the perfect substitute for noodles. Add some tomato-based meat sauce, ricotta, mozzarella, parmesan, and you’ve got an attractive alternative to a traditional lasagna. This stuffed spaghetti squash recipe is a great option for entertaining on a keto diet, and if leftovers are what you’re after, simply double the recipe!
Prep Time 10 minutes
Cook Time 60 minutes
2 medium spaghetti squash
1 tbsp olive oil
Salt and pepper, to taste
1 onion, chopped
3 garlic cloves, minced
1.5 pounds of lean ground beef, turkey, or Italian sausage
2 cups marinara sauce
1/2 cup ricotta
1 egg, lightly beaten
1/4 cup parmesan
1/2 cup mozzarella
2 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped
1 tsp dried thyme
Additional mozzarella, for topping
Additional parmesan, for topping
1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise, use a spoon to scoop out the seeds, and brush the cut sides with oil. Add salt and pepper, to taste. Place on a baking tray cut sides down. Bake 30-35 minutes, or until tender.
3. Meanwhile, sauté onions and garlic with olive oil in a deep skillet over medium heat. After 2-3 minutes, add the meat to the skillet, stirring frequently, until cooked throughout, about 10 minutes.
4. Add marinara sauce, stirring to combine. Reduce heat to a simmer, stirring occasionally.
5. Meanwhile, combine ricotta, egg, parmesan, mozzarella, oregano, basil, thyme, and oregano in a small bowl.
6. Remove the skillet with the meat sauce from heat.
7. When the squash is finished cooking, use oven mitts to turn squash face-up on the baking sheet. Spoon the herb and cheese mixture into the bottom, dividing it equally between the four halves of the squash. Finally, use a ladle to add the meat sauce, filling the squash. Sprinkle with parmesan and mozzarella.
8. Bake for an additional 10 to 15 minutes, or until cheese is browning at the edges. Let cool 5-10 minutes before serving. Serve immediately or save some for the next day!
Keto lasagna recipe inspired by Chocolate Salad!