Low-Carb Spaghetti Squash Lasagna Bake
This Spaghetti Squash Lasagna Bake is a low carb, gluten-free way to eat a ton of fiber and proteins! I got some spaghetti squash from my mom’s garden, and made this easy squash casserole meal with tomato sauce, ground beef, and shredded cheese. For my first time cooking spaghetti squash, this spaghetti squash lasagna bake tastes pretty good – and is pretty healthy too. If you love spaghetti but need a pasta-free meal, this might be for you!
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What To Make With Spaghetti Squash?
One of my goals this year is to experiment with food more, mix up flavors, and try new ingredients, like Spaghetti Squash. My mom gifted me two massive squashes from her garden. It’s my first time cooking this vegetable, so what can we make with Spaghetti Squash?
I have some ground beef from Costco, along with homemade tomato sauce I made earlier. So, for dinner today I thought we could make a spaghetti squash-lasagna casserole bowl using the spaghetti squash itself as a bowl. Let’s get cooking!
Keto-Friendly, Gluten-Free Spaghetti Squash Lasagna Bake
This Spaghetti Squash Lasagna Bake is cheesy, meaty, and still good for you! You wouldn’t even know that this meal is low carb – and super keto friendly. Baked in the oven, this spaghetti squash’s bright yellow noodle-like strands fluff up and soak up all the deliciously meaty sauce.
This no-pasta lasagna bake is proof eating healthy eating doesn’t have to be boring. Eating half of a spaghetti squash for a meal might almost too simple, but when loaded up with rich, savory meat sauce and melted cheese, it’s a truly cozy, comforting meal. The balance of this saucy baked squash between healthy and comforting makes me feel like I’m enjoying the best of both worlds.
Health Benefits of Spaghetti Squash
Spaghetti Squash is super high in fibers. The insides have a stringy, starchy texture that, when cooked, feel just like pasta. If you need to keep your meal low in carbs but still need something filling, spaghetti squash is the vegetable to cook with. It’s also contains tons of beta-carotenes, which gives it the signature bright yellow color and is great for your eyes, skin, and immune system. For people looking for a high-fiber, high-protein meal, this spaghetti squash recipe checks all the boxes!
Choosing Your Cheese and Sauces for Lasagna Bake
The key to a super rich, flavorful bite is the meat sauce and cheese for the “Lasagna” part of this recipe. I use ground beef in this recipe because it’s easy to scoop up with a fork, and it’s what I have in the fridge, but any ground meat works well. If you want, you can even use Italian sausage. For a meat-free option, you can use chopped mushrooms or tofu in the tomato sauce instead.
For the cheese, today I used a shredded mozzarella cheese, but any shredded, melty cheese would work to get that cheese pull. If you’d prefer a different texture than shredded cheese, I also think ricotta cheese would be a great choice.
Spaghetti Squash Lasagna Bake Ingredients
- 1 spaghetti squash about 3 pounds
- 2 tbsp olive oil or enough to cover the insides of squash
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp pepper
- 1 tsp salt
- 1 pound ground beef
- 1 medium onion diced
- 1 tbsp minced garlic
- 1½ cups tomato sauce
- 1 cup shredded cheese adjust as needed
How To Make Spaghetti Squash Lasagna Bake
- Cut the spaghetti squash in half and scoop out all the seeds inside both halves.
- Add olive oil, paprika, garlic powder, pepper, and salt to each half. Spread the oil and herbs evenly inside the squash.
- Bake spaghetti squash cut-side down at 400F for 1 hour.
- In a pan, brown the ground beef on medium high. Once browned, add diced onions and minced garlic and sauté for 3-4 minutes, or until fragrant.
- Add tomato sauce into the pan, and cook for 5 minutes.
- Take the squash out of the oven, and shred the inside with a fork so the strands start to separate like noodles.
- Cover the inside of the squash with the tomato sauce and top with shredded cheese.
- Bake at 400F for another 10 minutes.
- Garnish with green onions and serve.
You’ll love eating healthier with healthy comfort foods:
Low-Carb Spaghetti Squash Lasagna Bake
By Tiffy Cooks
Ingredients
- 1 spaghetti squash about 3 pounds
- 2 tbsp olive oil or enough to cover the insides of squash
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp pepper
- 1 tsp salt
- 1 pound ground beef
- 1 medium onion diced
- 1 tbsp minced garlic
- 1½ cups tomato sauce
- 1 cup shredded cheese adjust as needed
Instructions
- Cut the spaghetti squash in half and scoop out all the seeds inside both halves.
- Add olive oil, paprika, garlic powder, pepper, and salt to each half. Spread the oil and herbs evenly inside the squash.
- Bake spaghetti squash cut-side down at 400F for 1 hour.
- In a pan, brown the ground beef on medium high. Once browned, add diced onions and minced garlic and sauté for 3-4 minutes, or until fragrant.
- Add tomato sauce into the pan, and cook for 5 minutes.
- Take the squash out of the oven, and shred the inside with a fork so the strands start to separate like noodles.
- Cover the inside of the squash with the tomato sauce and top with shredded cheese.
- Bake at 400F for another 10 minutes.
- Garnish with green onions and serve.
