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
- 1/4 cup ricotta
- 1 cup mozzarella
- 1/4 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
Scott says
Absolutely horrible. I always follow the author of any recipe to the T the first time I make anything. Then I will decide if I can add or change anything to suit us. Not this one. Deleted. Nothing would improve this soupy mess. Thank God Chick Fil a is right down the road for a salad tonight.
★
JRaven says
This recipe is great. FYI: you’re not supposed to mix the water you baked the squash in with the filling. That was probably your problem 🙂
★★★★★
Briana says
Mmm, awesome! Healthy, & filling!
★★★★★
Mike O says
Made as directed very good my wife liked it too. First time I’ve had spaghetti squash in any recipe. May wait until I get knives sharpened before making again boy that a tough skin. Thanks for sharing
Debbie says
Bake the squash whole in the oven first. Cutting it is a breeze.
Melissa says
This is great! My kids and I absolutely love this and its keto friendly. Thank you!
Rose-Anne says
I made this for the first time yesterday. It was FABULOUS! my husband who is a Chef, said he might put it on his ‘specials’ list. I used the mix together technique but also added some heavy cream to the tomato sauce + chopped red peppers, I always use fresh basil and oregano as they grow here in FL very well… made it my own as usual.
Jacquelyn Rodriguez says
Seriously new to Keto and this was delicious! And filling. Recipes like these are what’s going to keep me going!
What is the nutritional value?? You don’t have that posted like on other posts
★★★★★
Nicole says
This was absolutely delicious, I followed it to a t! My husband loved it and we just started the keto diet three weeks ago and I will be making this for a second time tonight!!! And I will be trying your pumkin cheesecake for Thanksgiving so we can stay on track and satisfy our sweet tooth!! Thank you so much!
Glenda Gaddy says
Knowing what my family likes in lasagna, I added a few more things and it was a HUGE hit. So thankful to be able to offer an Italian night. ( because the guys here aren’t on keto diets, I took half the mixture and added a wee bit more tomato sauce. ) Your directions on preparing the squash were spot on!!! THANKS!
★★★★★
Jules says
Delicious! My husband loves it. Makes 2 meals for us too. Easy and yummy!
Melissa says
Loved this recipe. I’m known to mess up first-time recipes but this one came out delicious the first time. At first, I was a little nervous that the squash was too much since I scraped out all the meat, leaving just the thin shells, but it came out the perfect amount with the ingredients provided in the recipe. I made my own tomato sauce (with pureed boiled tomatoes simmered in a little olive oil, garlic, scallions, fresh herbs and a little powdered lakanto sweetener), which simmered down to about 10 ounces. I just put everything (half of the mixture) in an 8×8 baking dish and topped it with another 1/4 cup of ricotta and sprinkled more mozzarella, which in the end came to 5 servings. The other half of the mixture, I just put in a ziplock bag to make again the following night; that’s how much my family enjoyed it. The recipe was flavorful and just perfect. And so easy to make. Thank you!
★★★★★