Low Carb Spaghetti Squash Lasagna Casserole
Low Carb Lasagna using spaghetti squash!!
Spaghetti Squash Lasagna Casserole
If you come from an Italian family or know an Italian family, you are clearly aware of the fact they all love a good pasta dish.
Pasta is the Italian staple, especially on a holiday or actually every.single.Sunday.
At least in my childhood that’s how I grew up. I woke to the amazing aromas of an freshly made marinara sauce cooking on the stove, simmering all morning until Sunday dinner at 1pm. That was our tradition and in fact my mother still makes her sauce to this day even though all her children are grown and on their own.
I think she secretly hopes we’ll make a visit on Sunday just for that sauce and often we certainly do.
I would never complain of my childhood around the ever present pasta and bread.
But I did have an issue controlling my portions and that has stayed with me as an adult. Portion distortion is what I like to call it.
Learning to have appropriate servings was something I had to learn in my twenties and to this day I can guess on a serving of something, but then when I measure it out, it is often way more than I thought it was.
I realize there are many conflicting views on weighing and measuring food, but for me the only way I ever had control of my portions to lose weight was having to track and weigh and measure. Eyeballing never worked for me. Ever.
Just eating clean was not enough, even getting rid of sugar was not enough. My portions were out of wack and they needed to be subdued. The only way to teach myself proper portions was measuring it all out.
Not easy, not fun, but necessary. At least in my life, necessary.
Spaghetti Squash Lasagna
So back to my Italian family and their love for pasta, especially on holidays. If you have an Italian daddy like me, who happened to come to this country on a boat when he was 15, you will empathize with me here.
I served this on Christmas!
GASP!
I served my Italian father this and called it a healthier lasagna without pasta.
He asked what it was. I quietly began….”Spaghetti……(I hesitated and cringed)……squash”, I said in a whisper.
He sighed.
He ate.
He ate some more.
He finally spoke in his still evident accent and a roll of the R in my name, “I like it Brenda”. And he had a second serving!
I felt like I made history that day.
If a stubborn Italian man who loves pasta can learn to enjoy a lower carb mock lasagna, there is hope for us all yet.
Nutritional Information was calculated using my homemade quick marinara sauce.
If you like this recipe, there are many more like this in my Meal Planning Membership! You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! GET STARTED TODAY!
Low Carb Spaghetti Squash Lasagna Casserole
Low Carb Spaghetti Squash Lasagna Casserole
Ingredients
- 1.5 pounds Spaghetti Squash (was 3 pounds with shell) halved lengthwise, seeded
Meat Layer
- 2 pounds ground beef
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 24 ounces marinara sauce divided
Cheese Layer
- 24 ounces ricotta cheese part skim
- 2 cups mozzarella shredded, divided
- 1/4 cup grated Parmesan
- 2 eggs
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 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
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Brenda is a genius! Another winner. This is so good and so filling!
I’ve made this recipe quite a few times and it’s always delicious! I am grateful for the site and her amazing recipes!
I can’t have regular spaghetti and this takes away that craving and fills it with something better.
Thank you so much Valerie!
I made this using miracle noodles instead of spaghetti squash
Has anyone tried this recipe substituting ground turkey instead of beef? The recipe sounds delicious but non-beef eater here
Sure that would work!
Definitely a keeper. This is so good. I gave it 5 stars. Thank you so much for this delicious recipe.
Very good. I used ground turkey.
Thank you Lynne!
I did the spaghetti squash in the instant pot. Came out so slick! Waiting for it to finish in the oven now. Excited to try it.
I would love to make this. Can this be scaled down for one or two servings instead of 8? I am single and don’t want to make such a large pan. Thanks.
First time trying spaghetti squash and I’m hooked! This is amazing! My hubby even loved it. Thanks for sharing this recipe! I will be making it regularly.
Love your recipes, esp. the low carb granola. I am wondering could kohlrabi noodles be used instead of spaghetti squash? Recommendations on how to cook kohlrabi noodles for this recipe? Thanks.
I am a picky eater and cook and I think using spaghetti squash instead of traditional noodles is a fantastic idea! I grow spaghetti squash and many others every year and this sounds like a tasty way to use it. I love all your recipes, but I am one of the many people who think Stevia is disgustingly bitter. The bitter taste stays in my mouth for a few hours. Some people have more bitter receptors than standard (great gene back in the day of avoiding poisonous plants, but ueselss now), lol. Anyway please consider adding other natural sweetners other than Stevia for substitutions in your recipe. I mean you can still use Stevia, but consider adding what else could be used in an appropriate amount. I try to stay under 30 carbs every day.
It is very unfortunate when recipe writers do not understand or know that spaghetti squash is filled with starchy carbs. The 3 lb raw squash will have 34% of its calories as starch that raises everyone’s blood sugar as starch does from the MOUTH and never gets anywhere near the Fiber Faerie Myth that lives in the gut. Bad recipe for that reason.
Some people who have healed their gut, lost their weight, and just want to maintain can have some carbs. Spaghetti squash, sweet potatoes, even carrots can be eaten in small amounts and for some of us, may not even raise blood glucose, some even can stay in ketosis while eating these whole foods. You’re way of eating keto may be different than mine but stating my recipe is “Bad” because I used a healthy whole food like spaghetti squash is completely inaccurate. But I’m actually going to thank you for your comment because it made me remember that fact the the whole spaghetti squash weighted 3 pounds but we don’t eat the shell, only the inside and the outer shell weighed 1.5 pounds. So it’s even less carbs than it was previously when I made the mistake of counting the weight of the entire squash. So thanks!
Thank You, Brenda… Your reply to Judith was so very correct… I’m 66 years old and my Dr says to keep going with the way I’m eating which includes Spaghetti Squash once or twice a week… My bloodwork has been the best it has been in year and years, plus I continue to lose 1 to 2lbs a week, using your recipes at least 3 times a week… Every person is different!!! Thank You!!!
this is one of my favorite dishes! My family always ask for more !
You can microwave the squash in 12 minutes. Just cut in half, scoop out the inside/seeds, rub a little olive oil inside the halves, cook and cool for a few minutes before scooping out the squash.
Could one use zucchini “noodles”? I’m somewhat cooking challenged, and I really am not ready to tackle spaghetti squash, but I have a spiralizer and can easily do zoodles.
Thank – and this looks FABULOUS. Can’t wait to try it.
I’m sure that would be great too!
This recipe is amazing. It was so delicious. Will definately be making this often.
Thank you!