Keto Spaghetti Squash Lasagna Recipe
This Keto Spaghetti Squash Lasagna is a delicious low-carb alternative to the traditional dish, featuring roasted spaghetti squash, a savory meat sauce, and plenty of melty cheese. It’s perfect for keto dieters looking for a comforting meal without the carbs.
Equipment
- Baking Sheet
- Knife and cutting board
- Large Skillet
- Baking Dish
- Spatula and spoon
Ingredients
- 1 medium spaghetti squash
- 1 lb ground beef
- 24 oz low-carb marinara sauce
- 1-2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tsp dried basil
- 1 tsp garlic powder
- Salt and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half, remove seeds, and drizzle with olive oil, salt, and pepper.
- Place squash halves cut-side down on a baking sheet and roast for 40-45 minutes.
- Brown ground beef in a skillet, seasoning with garlic powder, basil, salt, and pepper.
- Add marinara sauce to the beef, simmer for 10-15 minutes.
- In a bowl, mix ricotta cheese, egg, and Parmesan.
- Once squash is roasted, scrape out the strands and place them in a greased baking dish.
- Layer beef sauce, ricotta mixture, and mozzarella cheese on top of squash.
- Repeat layers, ending with mozzarella cheese on top.
- Bake at 375°F (190°C) for 20-25 minutes, or until cheese is bubbly.
- Allow to cool, slice, and serve.