Spaghetti Squash Lasagna Casserole Low Carb Recipes

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SPAGHETTI SQUASH LASAGNA

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



Spaghetti Squash Lasagna image

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

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

SPAGHETTI SQUASH LASAGNA CASSEROLE (LOW CARB)

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



Spaghetti Squash Lasagna Casserole (Low Carb) image

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

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

LOW-CARB SPAGHETTI SQUASH CASSEROLE

It's wonderful when something so healthy tastes so good! Serve a salad and some garlic bread with this and you have a great meal! From Dr. Andrew Weil.

Provided by Chef Kate

Categories     One Dish Meal

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 14



Low-Carb Spaghetti Squash Casserole image

Steps:

  • Place the spaghetti squash in a large pot of water (it should float) and bring to a boil; lower heat, cover and boil gently for 50 minutes.
  • Another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water; cover the dish with foil and bake at 350º F for about 45 minutes, or until meat is tender.
  • While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
  • Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.
  • Pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees F.
  • Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5 cloves of garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the mozzarella and Parmesan.
  • Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.
  • Remove meat and break it up into strands with a fork or potato masher. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.
  • Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.

Nutrition Facts : Calories 285.7, Fat 16.6, SaturatedFat 7.9, Cholesterol 43.7, Sodium 515.8, Carbohydrate 16.3, Fiber 3.1, Sugar 7, Protein 19.3

1 spaghetti squash
1 large carrot, sliced on the diagonal
2 stalks celery, sliced on the diagonal
1 large yellow onion, diced
1 red bell pepper, peeled, seeded and diced
2 tablespoons extra virgin olive oil
28 ounces tomatoes, diced (if using fresh, peel and seed)
red pepper flakes (or one small hot red pepper, minced)
1 teaspoon dried basil (I use a tablespoon of fresh when I have it)
1/2 teaspoon dried oregano
1 pinch ground allspice
3 garlic cloves, chopped (or more)
3/4 lb part-skim mozzarella cheese
1/2 cup grated parmesan cheese

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