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Description
A low-carb alternative to traditional lasagna using spaghetti squash as noodles.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 egg
- 1 cup marinara sauce
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F.
- Cut spaghetti squash in half lengthwise and remove seeds.
- Place squash cut-side down on a baking sheet. Bake for 30-40 minutes until tender.
- While squash bakes, brown ground beef in a skillet. Drain excess fat.
- In a bowl, mix ricotta, egg, garlic powder, basil, oregano, salt, and pepper.
- Scrape cooked squash into strands with a fork.
- Layer half the squash in a baking dish. Top with half the meat, ricotta mixture, and marinara sauce.
- Repeat layers. Sprinkle mozzarella and parmesan on top.
- Bake for 20 minutes until cheese melts and turns golden.
Notes
- Store leftovers in the fridge for up to 4 days.
- Substitute ground turkey or chicken for beef if preferred.
- Add spinach or mushrooms for extra veggies.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of dish
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg