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Spaghetti Squash Lasagna Recipe {Low-Carb}

spaghetti squash lasagna

5 from 2 reviews

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!

Scale

Ingredients

For the meatballs:

For the sauce:

For layering:

Instructions

  1. 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.
  2. 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.
  3. Mix meatball ingredients in a bowl and roll into quarter-sized mini meatballs.
  4. 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.
  5. 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.
  6. Remove the spaghetti squash lasagna from the oven, and garnish with chopped basil or parsley if you like. Otherwise, serve and enjoy

Nutrition

Keywords: Spaghetti Squash Lasagna

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