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Low Carb Lasagna Stuffed Spaghetti Squash

  • Author: Hey Keto Mama
  • Yield: 4-6 1x


  • 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


  1. Cut squash in half, remove seeds, and place cut side down in baking dish in 1-2 inches of water
  2. Bake at 400 for 45-50 minutes or until tender
  3. While squash is baking, brown italian sausage
  4. Add pasta sauce to meat and simmer with seasoning for 10-15 minutes
  5. Remove squash and scrape inside of squash using fork, place strands into mixing bowl
  6. Combine squash strands with meat sauce, ricotta, half cup mozzarella and parmesan
  7. Place mixture back in squash shell or in baking dish and cover with remaining mozzarella
  8. Bake 10-15 minutes until cheese is bubbly and golden
  9. Garnish with chopped parsley


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