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 Parmesan 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
This Low Carb Lasagna Stuffed Spaghetti Squash brings one of my family's Italian favorites into the low carb world!
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 625Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 98mgSodium: 1624mgCarbohydrates: 29gFiber: 5gSugar: 12gProtein: 34g
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Mommalis
Monday 8th of January 2024
Added just a touch more sauce very easy. Always a little nervous with spaghetti squash
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!
Amanda Miller
Saturday 24th of April 2021
The whole family loved this (including my picky teenager). Delicious!
Stella
Thursday 16th of January 2020
ABSOLUTELY FABULOUS!
High flavor and great textures. This dish ticked all the satisfaction boxes for us. My husband kept asking me if I was sure we could eat this dish, since it was so delicious. Thank you for making our commitment to a healthy lifestyle so doable!
* One small alteration, I did not have enough sausage on hand so used half Italian Sausage & half lean hamburger.
10-Stars!! And added to our families "make often recipe file"
THANK YOU!
Made this dish Jan. 2020.
Melissa
Wednesday 24th of July 2019
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 8x8 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!