Spaghetti Squash Lasagna Recipe {Low-Carb} (2024)

Keto Recipes

by Amanda C. HughesFebruary 26, 2024

by Amanda C. HughesFebruary 26, 202452 comments

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I feel like squash is supposed to be off-limits if you want to stay in ketosis, but spaghetti squash is surprisingly low-carb and even less carb when you distract the dish with meatballs! And so, my low-carb spaghetti squash lasagna recipe was born. I knew I’d need to fatten it up, so I rolled up a few dozen tiny meatballs and added them as a major layer to the mix.

Low-Carb Spaghetti Squash Lasagna Recipe

Servings:4

Prep Time:20 minutes |Cook Time:50minutes |Total Time:1 hour 10 minutes

Ingredients:

1 Medium to large spaghetti squash

For the meatballs:

1 lb grass fed ground beef
1 cup grated parmesan
1 tsp chili powder
1/2 tsp oregano
1/2 tsp basil
2 cloves minced garlic
2 grinds of fresh sea salt
3 grinds of freshly cracked pepper
1 large egg

For the sauce:

3 cups naturally low-carb tomato sauce
1 tsp crushed red pepper flakes

For layering:

2 cups, shredded mozzarella cheese

Steps:

Preheat oven to 350F. Slice your spaghetti squash in half the long way, using a large knife. Remove the seeds and goop. Place both sides, squash side up, on a baking sheet and bake for an hour at 350. It’s ready when you can easily use a spoon to scoop out the innards. Note: If you want to bake the lasagna in the shell, be careful when removing “spaghetti”, it’s easy to poke a hole in the rind once cooked.
In the meantime, pour your chosen sauce into a medium saucepan over low heat, covered, and add red pepper flakes. Let simmer with the cover on to prevent annoying splashes of sauce all over.
Mix meatball ingredients in a bowl and roll into quarter-sized mini meatballs.
Heat a large skillet over medium heat with your choice of cooking oil (I like olive oil or ghee) Cook meatballs in the frying pan and cover. Flip when halfway browned (approx 3-5 minutes). When meatballs are cooked through, uses a slotted spoon to add them (without the grease and fatty aftermath) into the sauce and let marinate. Reduce to a low or warm setting.
If you have preserved the spaghetti squash shells, put them back on the baking sheet if they aren’t already. Otherwise, you can use a bread-sized baking dish. In your baking vehicle of choice, layer sauce, squash, meatballs, sauce, mozzarella, squash, meatballs, sauce, mozzarella. Then bake on 350 for 30 minutes.
Remove the spaghetti squash lasagna from the oven, and garnish with chopped basil or parsley if you like. Otherwise, serve and enjoy!

★★★★★5 from 3 reviews

I feel like squash is supposed to be off-limits if you want to stay in ketosis, but spaghetti squash is surprisingly low-carb and even less carb when you distract the dish with meatballs!

Author: Amanda C. Hughes
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 4 Servings 1x
Category: Dinner

Scale

Ingredients

1 Medium to large spaghetti squash

For the meatballs:

1 lb grass fed ground beef
1 cup grated parmesan
1 tsp chili powder
1/2 tsp oregano
1/2 tsp basil
2 cloves minced garlic
2 grinds of fresh sea salt
3 grinds of freshly cracked pepper
1 large egg

For the sauce:

3 cups naturally low-carb tomato sauce
1 tsp crushed red pepper flakes

For layering:

2 cups, shredded mozzarella cheese

Instructions

Preheat oven to 350F. Slice your spaghetti squash in half the long way, using a large knife. Remove the seeds and goop. Place both sides, squash side up, on a baking sheet and bake for an hour at 350. It’s ready when you can easily use a spoon to scoop out the innards. Note: If you want to bake the lasagna in the shell, be careful when removing “spaghetti”, it’s easy to poke a hole in the rind once cooked.
In the meantime, pour your chosen sauce into a medium saucepan over low heat, covered, and add red pepper flakes. Let simmer with the cover on to prevent annoying splashes of sauce all over.
Mix meatball ingredients in a bowl and roll into quarter-sized mini meatballs.
Heat a large skillet over medium heat with your choice of cooking oil (I like olive oil or ghee) Cook meatballs in the frying pan and cover. Flip when halfway browned (approx 3-5 minutes). When meatballs are cooked through, uses a slotted spoon to add them (without the grease and fatty aftermath) into the sauce and let marinate. Reduce to a low or warm setting.
If you have preserved the spaghetti squash shells, put them back on the baking sheet if they aren’t already. Otherwise, you can use a bread-sized baking dish. In your baking vehicle of choice, layer sauce, squash, meatballs, sauce, mozzarella, squash, meatballs, sauce, mozzarella. Then bake on 350 for 30 minutes.
Remove the spaghetti squash lasagna from the oven, and garnish with chopped basil or parsley if you like. Otherwise, serve and enjoy

Nutrition

Serving Size: 4
Calories: 392
Fat: 72g
Carbohydrates: 9g
Fiber: 2g
Protein: 31g

Keywords: Spaghetti Squash Lasagna

If you’re looking for other ways to prepare spaghetti squash then you have to try my deliciousRoasted Chicken + Creamy Cajun Spaghetti Squash Pasta recipe next.

Note: This recipe was originally published in 2013 and has been updated.

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Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge.Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, as an Amazon Associate I earn from qualifying purchases. This helps to pay down the cost of keeping this blog up and running.

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52 comments

New favorite recipe: Spaghetti Squash Lasagna | Adventures in KetosisOctober 5, 2014 - 1:21 pm

[…] Just trying to get caught up a bit as I haven’t posted for a few weeks. I found this recipe for low carb Spaghetti Squash Lasagna and can’t get enough of it. http://www.wickedstuffed.com/keto-recipes/low-carb-spaghetti-squash-lasagna-recipe-9-net/ […]

Jay ReaserNovember 22, 2014 - 1:45 am

Just starting out with the Ketogenic way of eating any advice would be appreciated

jessmessblogMay 14, 2016 - 10:01 am

Of all the low carb foods I’ve tried, I have yet to do anything with spaghetti squash. Bookmarking this one because it sounds so good I have to try it!

ErStarOctober 10, 2016 - 3:38 pm

This was amazing. I wouldn’t change an thing about this receipt!! I will be making this more often!!

Spaghetti Squash Lasagna Recipe {Low-Carb} (2024)

Low-Carb Spaghetti Squash Lasagna Recipe

Ingredients:

Steps:

Ingredients

Instructions

Nutrition

If you’re looking for other ways to prepare spaghetti squash then you have to try my deliciousRoasted Chicken + Creamy Cajun Spaghetti Squash Pasta recipe next.

Amanda C. Hughes

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52 comments

References