This Low Carb Lasagna Stuffed Spaghetti Squash brings one of my family's Italian favorites into the low carb world!
I love Italian food.
In the same way that Oprah loves bread.
But many of my Italian favorites have waaay too many carbs for the Low Carb/Keto Lifestyle. So I, like many of you, have been without for quite some time. The longer I live Keto, the longer I understand the truth that food doesn't need to be boring.
Eating hasn't been the same ever since I cut the carbs, but I've found it so important to remember that different isn't bad or wrong, it's just different. So today I've got a "different" recipe, that's hugely delicious and reminiscent of one of my family's FAVORITE Italian dishes...
Low Carb Lasagna Stuffed Spaghetti Squash
This recipe is really easy to make. You just need spaghetti squash, Italian sausage, ricotta cheese, sauce, and Parmesean cheese.
Eating through it reminded my husband and I of our early days of dating in college when we used to eat out at the Italian restaurant downtown (that the tore down to build apartments--still bitter) at least once a week. Oh the good old days...
Anybody have a recipe for Keto-Friendly Garlic Bread? 😀

Low Carb Lasagna Stuffed Spaghetti Squash
- Yield: 4-6 1x
Ingredients
- 1 pound italian sausage
- 1 spaghetti squash
- 1 cup low carb pasta sauce
- ¼ cup ricotta
- 1 cup mozzarella
- ¼ cup parmesan
- Salt, pepper, italian seasoning- to taste
- Parsley, garnish
Instructions
- Cut squash in half, remove seeds, and place cut side down in baking dish in 1-2 inches of water
- Bake at 400 for 45-50 minutes or until tender
- While squash is baking, brown italian sausage
- Add pasta sauce to meat and simmer with seasoning for 10-15 minutes
- Remove squash and scrape inside of squash using fork, place strands into mixing bowl
- Combine squash strands with meat sauce, ricotta, half cup mozzarella and parmesan
- Place mixture back in squash shell or in baking dish and cover with remaining mozzarella
- Bake 10-15 minutes until cheese is bubbly and golden
- Garnish with chopped parsley
Notes
If you add combined mixture back into squash shell to bake, be sure to keep a couple inches of water in the bottom of the pan so the squash shell doesn't burn
Dawn
Monday 28th of March 2022
Very simple and easy to follow.. delicious!
Cynthia
Monday 28th of March 2022
I can’t find spaghetti squash at my Walmart. Is there something I can substitute? Thanks!
Lisa M DeVore
Sunday 7th of November 2021
Delicious! I added some red pepper flakes, cooked the spaghetti squash in my pressure cooker for 9 minutes. Will make again!
Anne Diaz
Thursday 21st of October 2021
Am I missing where you posted the carbs and calories? If so, where would they be? Thank you
Magdalena Rodriguez
Wednesday 29th of September 2021
How much is a serving? What are the macros?