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
Servings: 4
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Nutritional Facts: 7g Net Carbs| 392 Calories | 72g Fat | 9g Carbs | 31g Protein | 2g Fiber
Ingredients:
- 1 Medium to large spaghetti squash
For the meatballs:
- 1 lb grass fed ground beef
- 1 cup grated parmesan
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp basil
- 2 cloves minced garlic
- 2 grinds of fresh sea salt
- 3 grinds of freshly cracked pepper
- 1 large egg
For the sauce:
- 3 cups naturally low-carb tomato sauce
- 1 tsp crushed red pepper flakes
For layering:
- 2 cups, shredded mozzarella cheese
Steps:
- Preheat oven to 350F. Slice your spaghetti squash in half the long way, using a large knife. Remove the seeds and goop. Place both sides, squash side up, on a baking sheet and bake for an hour at 350. It’s ready when you can easily use a spoon to scoop out the innards. Note: If you want to bake the lasagna in the shell, be careful when removing “spaghetti”, it’s easy to poke a hole in the rind once cooked.
- In the meantime, pour your chosen sauce into a medium saucepan over low heat, covered, and add red pepper flakes. Let simmer with the cover on to prevent annoying splashes of sauce all over.
- Mix meatball ingredients in a bowl and roll into quarter-sized mini meatballs.
- Heat a large skillet over medium heat with your choice of cooking oil (I like olive oil or ghee) Cook meatballs in the frying pan and cover. Flip when halfway browned (approx 3-5 minutes). When meatballs are cooked through, uses a slotted spoon to add them (without the grease and fatty aftermath) into the sauce and let marinate. Reduce to a low or warm setting.
- If you have preserved the spaghetti squash shells, put them back on the baking sheet if they aren’t already. Otherwise, you can use a bread-sized baking dish. In your baking vehicle of choice, layer sauce, squash, meatballs, sauce, mozzarella, squash, meatballs, sauce, mozzarella. Then bake on 350 for 30 minutes.
- Remove the spaghetti squash lasagna from the oven, and garnish with chopped basil or parsley if you like. Otherwise, serve and enjoy!
Spaghetti Squash Lasagna Recipe {Low-Carb}

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!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 Servings 1x
- Category: Dinner
Ingredients
- 1 Medium to large spaghetti squash
For the meatballs:
- 1 lb grass fed ground beef
- 1 cup grated parmesan
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp basil
- 2 cloves minced garlic
- 2 grinds of fresh sea salt
- 3 grinds of freshly cracked pepper
- 1 large egg
For the sauce:
- 3 cups naturally low-carb tomato sauce
- 1 tsp crushed red pepper flakes
For layering:
- 2 cups, shredded mozzarella cheese
Instructions
- Preheat oven to 350F. Slice your spaghetti squash in half the long way, using a large knife. Remove the seeds and goop. Place both sides, squash side up, on a baking sheet and bake for an hour at 350. It’s ready when you can easily use a spoon to scoop out the innards. Note: If you want to bake the lasagna in the shell, be careful when removing “spaghetti”, it’s easy to poke a hole in the rind once cooked.
- In the meantime, pour your chosen sauce into a medium saucepan over low heat, covered, and add red pepper flakes. Let simmer with the cover on to prevent annoying splashes of sauce all over.
- Mix meatball ingredients in a bowl and roll into quarter-sized mini meatballs.
- Heat a large skillet over medium heat with your choice of cooking oil (I like olive oil or ghee) Cook meatballs in the frying pan and cover. Flip when halfway browned (approx 3-5 minutes). When meatballs are cooked through, uses a slotted spoon to add them (without the grease and fatty aftermath) into the sauce and let marinate. Reduce to a low or warm setting.
- If you have preserved the spaghetti squash shells, put them back on the baking sheet if they aren’t already. Otherwise, you can use a bread-sized baking dish. In your baking vehicle of choice, layer sauce, squash, meatballs, sauce, mozzarella, squash, meatballs, sauce, mozzarella. Then bake on 350 for 30 minutes.
- Remove the spaghetti squash lasagna from the oven, and garnish with chopped basil or parsley if you like. Otherwise, serve and enjoy
Nutrition
- Serving Size: 4
- Calories: 392
- Fat: 72g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 31g
Keywords: Spaghetti Squash Lasagna
If you’re looking for other ways to prepare spaghetti squash then you have to try my delicious Roasted Chicken + Creamy Cajun Spaghetti Squash Pasta recipe next.
Note: This recipe was originally published in 2013 and has been updated.
36 comments
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Just starting out with the Ketogenic way of eating any advice would be appreciated
Of all the low carb foods I’ve tried, I have yet to do anything with spaghetti squash. Bookmarking this one because it sounds so good I have to try it!
This was amazing. I wouldn’t change an thing about this receipt!! I will be making this more often!!
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Actually there are 14 carbs (11 net) in two cups of spaghetti squash, and only 2.8g – this information comes directly from the USDA. Two cups is a bit of a large serving / bad example. I eat spaghetti squash in moderation all the time and it has no effect on ketosis.
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