Spaghetti Squash Lasagna Casserole Low Carb Recipes

SPAGHETTI SQUASH LASAGNA

Spaghetti Squash Lasagna image

Hearty and delicious vegetarian meal that everyone will love!

Provided by BJBP

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h55m

Yield 12

Number Of Ingredients 8

Ingredients

2 spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
salt and ground black pepper to taste
2 (16 ounce) packages shredded mozzarella cheese, divided
1 (15 ounce) container ricotta cheese
1 egg
½ cup Parmesan cheese
1 (24 ounce) jar spaghetti sauce

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
Preheat oven to 350 degrees F (175 degrees C).
Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 19.9 g, Cholesterol 79 mg, Fat 19.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 10.8 g, Sodium 831.9 mg, Sugar 6 g

SPAGHETTI SQUASH LASAGNA CASSEROLE (LOW CARB)

Spaghetti Squash Lasagna Casserole (Low Carb) image

Spaghetti squash layered with ricotta and goat cheese mixture covered with tomato sauce and more cheese. Very forgiving recipe--feel free to add your own touches.

Provided by 76sarah

Categories One Dish Meal

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 large spaghetti squash (mine was about 4.5 pounds)
4 ounces chevre cheese
15 ounces ricotta cheese
8 ounces mozzarella cheese, grated
1 egg
1/4 cup grated parmesan cheese
2 (28 ounce) cans of whole tomatoes with basil
1 lb of bulk Italian turkey sausage (spicy or sweet)
1 small onion, finely diced
4 large garlic cloves, minced
salt and pepper
2 tablespoons olive oil

Steps:

Preheat oven to 400 degrees.
Prick squash all over with fork and roast in oven for an hour or until it seems soft when you press on it.
Take it out and leave on counter until cool.
Meanwhile, brown turkey sausage in large pot with 1 tablespoon of olive oil, breaking it up into small pieces. When brown add onion and half of garlic. Cook until onion is transparent and add tomatoes breaking them up with a spoon. Partially cover and simmer over low heat for a couple of hours, stirring occasionally. Add salt and pepper to taste.
When squash is cool, cut it in half and scoop out seeds. Scoop out the rest of the squash and set aside in a bowl. Add rest of garlic to rest of olive oil in a big frying pan over medium heat. When the garlic becomes fragrant add spaghetti squash and sauté for a few minutes until the squash begins to brown. Add salt and pepper to taste.
Mix together ricotta, chevre, parmesan, egg, and half of mozzarella.
Preheat oven to 375 degrees and pour a ladleful of sauce in the bottom of a lasagna pan to coat. Add squash. Top the squash with the ricotta cheese mixture and top the whole thing off with the rest of the sauce and then the rest of the mozzarella. Bake for an hour until brown and bubbling all over. Let rest for 10 minutes or so and serve.

Nutrition Facts : Calories 396.9, Fat 27.9, SaturatedFat 12.5, Cholesterol 118, Sodium 890.3, Carbohydrate 10.4, Fiber 0.7, Sugar 3.1, Protein 26.6

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