Craving a comforting, keto-friendly dish that’s both easy to make and packed with flavor? This Easy Spaghetti Squash Lasagna Casserole Recipe is perfect for Keto dieters. It will satisfy your taste buds without ruining your low-carb lifestyle.
This casserole uses simple ingredients like spaghetti squash, ricotta cheese, and a tasty meat sauce. You can make the sauce with ground beef or Italian sausage. A gluten-free version of a classic favorite exists.
Making this dish is easy. First, roast the spaghetti squash cut side down on a baking sheet for about 30 minutes. Then, layer it with rich marinara sauce or tomato sauce, creamy ricotta, and your choice of protein.
This squash lasagna casserole has only X net carbs per serving. Great for people on a keto or gluten-free diet.
This cheesy casserole is great for meal prepping or feeding a hungry family. A favorite in your kitchen awaits. Let’s dive into the delicious details!
Ingredients for Easy Spaghetti Squash Lasagna Casserole (Keto-Friendly):
- 1 medium spaghetti squash (about 2-3 pounds)
- 1 tablespoon olive oil (for roasting the squash)
- 1 pound ground beef (or Italian sausage for extra flavor)
- 1 cup marinara sauce (sugar-free and low-carb)
- 1 cup ricotta cheese (full-fat for keto)
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste)
- Optional toppings: Fresh basil or parsley for garnish
This simple and tasty ingredient list makes sure your spaghetti squash lasagna casserole is keto-approved and gluten-free. The dish is full of delicious and healthy flavors. Let’s get cooking!
Step-by-Step Directions for Easy Spaghetti Squash Lasagna Casserole (Keto-Friendly):
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the Spaghetti Squash:
Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the center. Drizzle the cut side of each half with olive oil and season lightly with salt and pepper. Place the squash halves cut side down on the prepared baking sheet.
Roast the Squash:
Roast the spaghetti squash in the preheated oven for 25-30 minutes, or until the flesh is tender and easily shreds with a fork. Once done, remove from the oven and let it cool slightly. Use a fork to scrape the squash into spaghetti-like strands. Reduce the oven temperature to 375°F (190°C).
Cook the Meat Sauce:
While the squash is roasting, heat a large skillet over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it into small pieces with a spatula.
Drain any extra grease. Then, stir in the marinara sauce, garlic powder, Italian seasoning, and a little salt and pepper. Simmer for 5-7 minutes to let the flavors meld.
Assemble the Casserole:
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, and grated Parmesan cheese. Mix well.
In a greased 9×13-inch baking dish, layer half of the shredded spaghetti squash. Next, add half of the meat sauce.
Finally, top with half of the cheese mixture. Repeat the layers, ending with the remaining meat sauce. Sprinkle the top with the remaining ½ cup of shredded mozzarella cheese.
Bake the Casserole:
Bake in the oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly. For a golden-brown top, broil for an additional 2-3 minutes, keeping a close eye to prevent burning.
Serve and Enjoy:
Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with fresh basil or parsley if desired. Slice into portions and serve warm. This gluten-free, low-carb squash lasagna casserole is perfect for a cozy keto dinner!
Storage Instructions:
To keep your Easy Spaghetti Squash Lasagna Casserole fresh, store leftovers in an airtight container. Place it in the refrigerator. Freshness will last for up to 3-4 days.
When you are ready to eat, reheat individual portions in the microwave for 1-2 minutes. You can also warm the whole dish in the oven at 350°F (175°C) for about 10-15 minutes, or until it is hot. For best results, cover the casserole with aluminum foil while reheating to prevent the cheese from drying out. This makes it a perfect make-ahead meal for busy weeknights or quick keto-friendly lunches!
Tips for Achieving Maximum Flavor:
To elevate your Easy Spaghetti Squash Lasagna Casserole, start by seasoning every layer generously. Add a pinch of salt and pepper to the roasted spaghetti squash strands to enhance their natural sweetness.
For the meat sauce, use a combination of ground beef and Italian sausage for a richer, more complex flavor. Simmer the sauce with aromatic spices like garlic powder and Italian seasoning to let the flavors deepen. When you assemble, mix some fresh herbs like basil or oregano into the ricotta cheese. This adds a fresh, vibrant flavor.
Finally, don’t hold back on the cheese. Adding mozzarella and Parmesan throughout the casserole gives it a gooey, golden finish that everyone loves. These small touches will make your keto-friendly casserole a flavor-packed masterpiece!
Frequently Asked Questions:
Can I use a different type of squash for this recipe?
Spaghetti squash is great for its noodle-like texture. However, you can try other low-carb squashes like zucchini or yellow squash. Keep in mind that the cooking time and texture may vary slightly.
Is this recipe suitable for meal prep?
Absolutely! This casserole stores well in the refrigerator for up to 3-4 days, making it an excellent option for meal prep. Simply reheat individual portions as needed for a quick and satisfying keto-friendly meal.
Can I make this dish vegetarian?
Yes, you can easily change this recipe to make it vegetarian. Just replace the ground beef or Italian sausage with plant-based options. You can use crumbled tofu, tempeh, or a meatless ground substitute. Be sure to use a vegetarian-friendly marinara sauce as well.
How can I reduce the carb count even further?
To reduce net carbs, choose a sugar-free marinara sauce. Make sure your ricotta cheese and other dairy are full-fat and have no added sugars. You can also adjust the amount of squash used if desired.
What can I serve with this casserole?
Pair this dish with a fresh green salad, steamed vegetables, or garlicky sautéed spinach for a complete keto meal. Versatile enough to stand alone, it also complements other low-carb sides beautifully.
Easy Spaghetti Squash Lasagna Casserole Recipe for Keto Dieters
Ingredients
Ingredients :
- 1 medium spaghetti squash about 2-3 pounds
- 1 tablespoon olive oil for roasting the squash
- 1 pound ground beef or Italian sausage for extra flavor
- 1 cup marinara sauce sugar-free and low-carb
- 1 cup ricotta cheese full-fat for keto
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional toppings: Fresh basil or parsley for garnish
Instructions
Step-by-Step Directions :
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Spaghetti Squash:
- Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the center. Drizzle the cut side of each half with olive oil and season lightly with salt and pepper. Place the squash halves cut side down on the prepared baking sheet.
- Roast the Squash:
- Roast the spaghetti squash in the preheated oven for 25-30 minutes, or until the flesh is tender and easily shreds with a fork. Once done, remove from the oven and let it cool slightly. Use a fork to scrape the squash into spaghetti-like strands. Reduce the oven temperature to 375°F (190°C).
- Cook the Meat Sauce:
- While the squash is roasting, heat a large skillet over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it into small pieces with a spatula.
- Drain any extra grease. Then, stir in the marinara sauce, garlic powder, Italian seasoning, and a little salt and pepper. Simmer for 5-7 minutes to let the flavors meld.
- Assemble the Casserole:
- In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, and grated Parmesan cheese. Mix well.
- In a greased 9x13-inch baking dish, layer half of the shredded spaghetti squash. Next, add half of the meat sauce.
- Finally, top with half of the cheese mixture. Repeat the layers, ending with the remaining meat sauce. Sprinkle the top with the remaining ½ cup of shredded mozzarella cheese.
- Bake the Casserole:
- Bake in the oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly. For a golden-brown top, broil for an additional 2-3 minutes, keeping a close eye to prevent burning.
- Serve and Enjoy:
- Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with fresh basil or parsley if desired. Slice into portions and serve warm. This gluten-free, low-carb squash lasagna casserole is perfect for a cozy keto dinner!