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4.75 from 8 votes

Low Carb Spaghetti Squash Lasagna Casserole

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 432kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 1.5 pounds Spaghetti Squash (was 3 pounds with shell) halved lengthwise, seeded

Meat Layer

Cheese Layer

  • 24 ounces ricotta cheese part skim
  • 2 cups mozzarella shredded, divided
  • ¼ cup grated Parmesan
  • 2 eggs
  • ½ teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • ½ teaspoon onion powder
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper

Instructions

  • Preheat the oven to 400 degrees and bake the squash on a baking sheet for 1 hour.
  • In a large skillet combine the ingredients for the meat layer except sauce and cook until browned and no longer pink. Once cooked add 12 ounces of sauce to meat. Reserve the rest.
  • Combine all the ingredients together in a bowl for the cheese layer but reserve 1 cup shredded mozzarella.Set aside.
  • Scrape the cooled squash with a fork and evenly add spaghetti squash to a greased 9 by 13 baking pan.
  • Top with the meat layer.
  • Spread the cheese layer.
  • Add the remaining sauce over the cheese layer.
  • Top with the remaining mozzarella cheese.
  • Cover and bake for 30 minutes at 350 degrees.

Notes

Net Carbs: 6g
While the whole spaghetti squash weighed in at 3 pounds we don't consume the shell. After removing the cooked spaghetti squash from it's shell we are only consuming 1.5 pounds of the squash. Nutrition info has been updated. 
Recipe was first published in January 2015 and updated with video on January 2019. 

Nutrition

Serving: 8ounces | Calories: 432kcal | Carbohydrates: 7g | Protein: 26g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 126mg | Sodium: 627mg | Potassium: 334mg | Fiber: 1g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 0.9mg | Calcium: 265mg | Iron: 2.1mg