Low-Carb Spaghetti Squash Lasagna Recipe


I feel like squash is supposed to be off-limits if you want to stay in ketosis, but spaghetti squash is surprisingly low-carb and even less carb when you distract the dish with meatballs!

And so, my low-carb spaghetti squash lasagna recipe was born.

I knew I’d need to fatten it up, so I rolled up a few dozen tiny meatballs and added them as a major layer to the mix.

Low-Carb Spaghetti Squash Lasagna Recipe

9 net carbs per serving, makes 4 generous servings.


  • 2 1/2 cups Spaghetti squash (roasted for an hour on 350 or nuked for 20) 
  • 1lb organic grass fed ground beef
  • 1 cup grated Parmesan cheese
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 2 cloves of garlic minced (1 tsp)
  • 5 grinds of sea salt
  • 3 grinds of fresh pepper
  • 1 egg
  • 3/4 average-sized jar pasta sauce (Rozzano Marinara Sauce is 2 net carbs per 1/2 cup)
  • 1 tsp crushed red pepper flakes
  • 2 cups shredded mozzarella cheese

Directions to cook low-carb spaghetti squash

Roast your spaghetti squash in the oven for a hour on 350 or nuke it in the microwave for 20. Let it sit 5 minutes afterward. Here are some tips on how to cook it.

Heat sauce on the stove on simmer and add red pepper flakes. Let simmer (cover on).

Mix meatball ingredients in a bowl and roll into quarter-sized mini meatballs.

Heat a large frying pan on medium with a tablespoon of ghee / butter / oil / whatever you like.

Cook meatballs in the frying pan and cover. Flip when halfway browned (approx 3-5 minutes).

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When meatballs are cooked through, uses a slotted spoon to add them (without the grease and fatty aftermath) into the sauce.

Meanwhile, cut the squash in half and dig out 2 1/2 cups of spaghetti squash (remove seeds and guts first). Set aside.

In a small bread pan (tall and skinny), layer sauce, squash, meatballs, sauce, mozzarella, squash, meatballs, sauce, mozzarella.

Bake on 350 for 30 minutes.

Here are some photos of the process:

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Note: This recipe was originally published in 2013 and has been updated.

Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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