Low Carb Spaghetti Squash Lasagna Casserole
- 1.5 pounds Spaghetti Squash (was 3 pounds with shell) halved lengthwise, seeded
- 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
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.
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.
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