September 26, 2021

Spaghetti Squash Lasagna

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This Spaghetti Squash Lasagna is a healthy, low carb spin on a comfort food classic! Loaded with Italian flavors & cheeses, and gluten free!

It’s not secret around these parts that I love to make lasagna out of veggies.

But, it’s usually zucchini like in the low carb paleo zucchini lasagna. Sometimes I switch up the flavors and make pizza low carb lasagna.

BUT, I finally decided to switch it ALL up and use spaghetti squash because, in all honesty, I have been eating spaghetti squash with parmesan cheese, basil and marinara sauce on the reg lately.

And…I was like “

” this would make a great lasagna.

And, my friends, it sure as heck does.

Why you will LOVE This Recipe

I’m all about a good comfort food meal like alfredo vegan scalloped potatoes or a satisfying bowl of pizza crock pot pasta. And what says comfort food more than a hot, cheesy pan of lasagna? That’s right- NOTHING! The sauce, the cheesy layers, the cozy goodness, I seriously can’t get enough of this classic recipe. BUT did you know you can have all that flavor and lasagna-y goodness in a lower carb, healthier package? Yup, you heard right, my friends and today’s spaghetti squash lasagna recipe will show you that ALL your low carb lasagna dreams really can come true! It’s JUST as flavorful, the texture is satisfying, the sauce is rich and delicious, AND it’s made with spaghetti squash instead of regular pasta. You and your crew are going to love this spin on a classic!

a slice of Spaghetti Squash Lasagna on a plate with a drink on the side

Ingredients Needed

The ingredients that go into this hot and cheesy saghetti squash lasagna bake are healthy, good for your body, and easy to pronounce- no funny processed ingredients used! You and your whole family are going to love how healthy AND tasty it is, so let’s get together the ingredients and get cooking! Here’s what you will need:

Marinara SauceLarge Spaghetti Squash roastedLow Fat Ricotta CheeseMozzarella CheeseBasil LeavesSaltParmesan Cheese

How to make Spaghetti Squash Lasagna

Prepare

Turn on the oven and let it preheat while you assemble the lasagna. Spread half the sauce out in the bottom of your lasagna pan. 

Assemble

Use a large spoon to scrape the roasted spaghetti squash out of the shells. Spread half of it over top of the first layer of sauce. Gently layer the ricotta cheese, half the salt, and half the mozzarella over top. Lay the basi leaves over top. Repeat your layering with the remaining ingredients, then sprinkle the parmesan over top. 

Bake

Cover and bake until bubbly, then uncover and broil for a couple of minutes to brown the top up a bit! 

Serve

Slice into squares, serve and DEVOUR!

close up top view of Spaghetti Squash Lasagna

How to store, reheat and freeze Keto Spaghetti Squash Lasagna

You’re going to love this lasagna for MANY reasons, including that it makes fabulous leftovers! It’s perfect to take along to the office and reheat for a filling and delicious lunch, or to have 2 nights in a row for dinner so you don’t have to think about it. To store it, place the lasagna in an airtight container. It will last in the fridge for up to 5 days. To reheat it, you can pop it in the oven at 350 degrees Fahrenheit until it heats up, or simply heat it up in the microwave until hot! I don’t recommend freezing this lasagna, as it will be mushy when reheated.

Spaghetti Squash Lasagna FAQ

How do you cut a Spaghetti Squash?Using a sharp knife, stand the spaghetti squash up tall and carefully slice it lengthwise. You will need to jiggle the knife carefully back and forth until it slices all the way through. Use a large spoon to scrape out the seeds before roasting it.

How do you cook Spaghetti Squash so it isn’t watery?Before roasting your spaghetti squash, salt it generously. This will draw out a lot of the extra moisture and then it will not be watery once it’s cooked.

What does Spaghetti Squash taste like?Spaghetti squash has a very mild taste that is quite neutral. Although it does have a slight sweetness, it doesn’t have a lot of flavor, making it a great and low carb substitute for pasta.

one slice of Spaghetti Squash Lasagna on a plate with a fork

more spaghetti squash recipes

spaghetti squash primaverachicken pesto spaghetti squashhealthy chicken noodle casserole with spaghetti squash
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Spaghetti Squash Lasagna

This Spaghetti Squash Lasagna is a healthy, low carb spin on a comfort food classic! Loaded with Italian flavors & cheeses, and gluten free!Course Main CourseCuisine AmericanPrep Time 15minutesCook Time 30minutesTotal Time 45minutesServings 8PeopleCalories 225kcalAuthor Taylor Kiser

Ingredients

2CupsMarinara sauce1Large spaghetti squash,roasted (about 3 lbs- see notes)115 ozContainer of low fat ricotta cheese8ozMozzarella cheese(2 cups lightly packed)Fresh basil leaves1tspSalt,divided2TbspParmesan cheese,finely grated

Instructions

Heat your oven to 400 degreesSpread half the sauce in a 9×13 inch baking pan.
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Scrape the spaghetti squash out of the shell to make strands. Layer half over the sauce.
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Then, gently spread half the ricotta over, followed by 1/2 tsp of salt, half the mozzarella cheese and some fresh basil leaves. (just lay them flat on the lasagna)
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Repeat the layers and then sprinkle with the parmesan.
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Cover and bake until bubbly, about 30 minutes. Then, turn your broil to HIGH and cook until browned, about 2-4 minutes.
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Let cool for 5 minutes and DEVOUR!
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Notes

I roasted the squash like THIS and I HIGHLY recommend it so that your squash is not mushy

Nutrition

Calories: 225kcalCarbohydrates: 16gProtein: 15gFat: 12gSaturated Fat: 6.7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 947mgPotassium: 158mgFiber: 1.5gSugar: 5.8gVitamin A: 9IUVitamin C: 2mgCalcium: 18mgIron: 3mg

For This Recipe, I recommend:

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Baking Dish
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Sea Salt
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Parmesan Cheese
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Aluminium Foil
Spaghetti Squash Lasagna collage photo

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The post Spaghetti Squash Lasagna appeared first on Food Faith Fitness.

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By: Taylor Kiser
Title: Spaghetti Squash Lasagna
Sourced From: feedproxy.google.com/~r/foodfaithfitness/ryFv/~3/eqkR3Ircq_c/
Published Date: Mon, 19 Apr 2021 08:00:00 +0000