Low-Carb Spaghetti Squash Lasagna Bake
By Tiffy Cooks
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!
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.
Notes
For a meat-free option, you can use chopped mushrooms or tofu in the tomato sauce instead.
Nutrition
Calories: 1099kcalCarbohydrates: 53gProtein: 58gFat: 75gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 34gTrans Fat: 3gCholesterol: 205mgSodium: 2624mgPotassium: 1866mgFiber: 12gSugar: 23gVitamin A: 2250IUVitamin C: 28mgCalcium: 487mgIron: 9mg
