If you’re missing lasagna then you’ll love this Keto Spaghetti Squash Lasagna recipe. Indulge your senses in the tasty low carb marinara sauce combined with cheesy goodness and ground beef placed inside a squash lasagna boat.
You’ll be able to get rid of your lasagna craving without risking added carbs. Spaghetti squash makes an excellent replacement for lasagna noodles in this delicious keto lasagna recipe.
Keto Spaghetti Squash Recipe
Spaghetti Squash is my favorite new vegetable. It’s so versatile and healthy. I especially love how I can substitute spaghetti squash for noodles to create a healthier low carb Italian dinner for my family.
After making replacing regular noodles with spaghetti squash, I thought I’d go a step further and make spaghetti squash lasagna. It was really easy to make and so yummy!
It made enough for leftovers that I had for lunch the next day. I’ve included pictures below with each step and the complete recipe at the bottom of this post.
How many net carbs are in spaghetti squash?
Spaghetti squash is a fantastic low carb pasta substitute for those following a ketogenic diet. It only has 7.8g of net carbs in a cup, compared to pasta, which is approx 45g carbs per cup.
What does spaghetti squash taste like?
Some people have asked what spaghetti squash tastes like. Let’s face it; if you’re craving an old school lasagna but happen upon this Keto Spaghetti Squash Lasagna recipe, then you may wonder if it is an adequate substitute.
Spaghetti squash has almost a neutral flavor, but sometimes you can taste a hint of sweetness. When opting to use spaghetti squash as noodles to replace the pasta in your favorite pasta dishes, it may have a crunchier texture.
In this recipe for spaghetti squash lasagna, I’m using spaghetti squash as a “boat” to fill with the keto lasagna ingredients. It works beautifully, and many say there isn’t much of a flavor difference than a traditional lasagna recipe.
How long does spaghetti squash last?
If you plan to pick your spaghetti squash up this week, but don’t want to make this Keto Spaghetti Squash Lasagna recipe until next week, you may be in luck. Spaghetti squash will last about 1-2 weeks if stored without cutting it, but it does last much longer if stored in a dry, dark pantry.
The long shelf life of spaghetti squash is another excellent reason why I enjoy using it in my keto Italian recipes such as lasagna. It is recommended that you eat cooked spaghetti squash within 3-5 days if left in the refrigerator. That means your leftover Keto Spaghetti Squash Lasagna will only last a few days stored in an airtight container in your refrigerator.
How do I cut a spaghetti squash?
To use the spaghetti squash for your Spaghetti Squash Lasagna Boats, you’ll need to cut it in half lengthwise to roast first. When I first cut a spaghetti squash, I thought I might lose a finger as it was challenging to cut all the way through until I discovered this secret. Poke a few holes in it and pop it in the microwave for a few minutes first, then it will soften, and you’ll easily be able to slice the squash in half lengthwise.
Place it on a baking sheet. Then, scoop out all of the seeds before preparing the spaghetti squash to roast in the oven.
Tip: A large, sturdy spoon or an ice cream scoop both work wonderfully to remove the seeds from the spaghetti squash.
I find that spaghetti squash is most flavorful if I drizzle a little olive oil and then add salt and pepper on top before roasting.
The biggest reason I enjoy using spaghetti squash for the lasagna boats is that it’s easier to work with than the eggplant boats that many keto lasagna recipes call for. Since spaghetti squash as a more natural flavor, it doesn’t mess with that traditional lasagna flavor you’d expect when you bite into a keto-friendly lasagna recipe.
After roasting the spaghetti squash, remove from oven and carefully loosen the squash inside the shell with a fork by scraping the flesh from one end to the next. It will easily shred. If this is your first time cooking spaghetti squash, check out my step-by-step tutorial on how to roast spaghetti squash.
How do you know when spaghetti squash is cooked?
Since you’ll roast the spaghetti squash before preparing your Keto Spaghetti Squash Lasagna, you’ll need to know how to tell if your spaghetti squash is cooked. It will take approximately 25-35 minutes, depending on the size of the spaghetti squash initially before creating “boats” for your Keto Spaghetti Squash Lasagna. You’ll want to keep it a bit al dente since you will cook it again after the lasagna boats are assembled.
The best way to know if your spaghetti squash is cooked is to try to put a fork through it. A fork will go gently into the skin of your spaghetti squash without much pressure. That means your spaghetti squash is ready to cut and proceed to create your lasagna boats. If you cook it too long, it will become mushy and watery, so be careful not to overcook it.
This ricotta mixture is so simple and delicious. The two kinds of cheeses, along with Italian seasoning, give it an incredible flavor.
While the spaghetti squash is roasting in the oven, it’s a good time to make the sauce for the lasagna. After browning the ground beef, add the marinara sauce and cook over medium heat for a few minutes so that the sauce permeates the ground beef. For simplicity, I use a bottled low carb marinara sauce.
Tip: I often keep ground beef already browned in the freezer, which speeds up the cooking time even more.
What Low Carb Marinara Sauce Should I Use?
If you aren’t familiar with what low carb marinara sauce to use, I’ve listed several below for your convenience. I have found all of these sauces at my local grocery store.
Low Carb Marinara Sauce Options:
- Rao’s Homemade Marinara Sauce – 4g net carbs per ½ cup
- Rao’s Homemade Tomato Basil Sauce – 3g net carbs per ½ cup
- Lucini Italia Organic Tuscan Marinara Sauce – 3g net carbs per ½ cup
- Lucini Italia Organic Rustic Tomato Basil – 3g net carbs per ½ cup
- Mezzetta Napa Valley Homemade Sauce Marinara – 6g net carbs per ½ cup
First, add the ricotta cheese mixture then spoon the low carb spaghetti sauce on top.
Once the ricotta mixture is covered with spaghetti sauce finish with mozzarella cheese, Parmesan cheese, and a sprinkle of Italian seasoning before baking in the oven.
Bake this delicious recipe in a 400-degree oven for approx 25 minutes then enjoy a mouthwatering meal.
This recipe is so simple, and it truly satisfies my belly whenever I’m craving lasagna without the extra carbs. This Keto Spaghetti Squash Lasagna is perfect for a weeknight meal or a dish to bring along to that special family gathering.
Your family won’t believe how close this recipe tastes to the traditional lasagna recipes they’re used to. You’ll feel the lasagna craving disappear with every bite you take.
This is an excellent way to sneak some vegetables into your family’s diet, all the while sticking firm to your keto diet!
What to serve with it?
Variations to this recipe:
- You can make this recipe in a casserole dish instead of using the spaghetti squash as a boat for the lasagna.
- Add additional veggies to the sauce such as mushrooms, spinach, green peppers, etc
- Sub ground turkey, bison, or venison for ground beef
How to reheat Spaghetti Squash Lasagna?
Spaghetti Squash Lasagna stays fresh for three to five days in the fridge. Personally, I reheat a serving in the microwave, but you could also put it in a baking dish covered with aluminum foil to rewarm.
Can this recipe be frozen?
Absolutely! Spaghetti Squash Lasagna freezes wonderfully. Simply defrost in the fridge before reheating.
More Keto Italian Recipes:
- Keto Lasagna Recipe
- Low Carb Ground Beef Recipe: Italian Keto Beef Skillet
- Italian Meatball Casserole
- Keto-Friendly Ground Beef Casserole Recipe
How to Make Keto-Friendly Spaghetti Squash Lasagna Boats:
Easy Keto Spaghetti Squash Lasagna
- 1 lb ground beef
- 1/2 jar low carb spaghetti sauce (see low carb sauce suggestions in post)
- 1 whole spaghetti squash
- 6 oz Ricotta Cheese
- 1/2 cup Parmesan cheese
- 1 1/2 cup Mozzarella Cheese
- 1 medium egg
- 1/2 teaspoon Italian Seasoning
- 4 cloves garlic minced
- Brown ground beef and minced garlic, then drain if desired.
- Add low carb spaghetti sauce to the meat mixture and simmer with a lid on the pot for about 10 minutes.
- Pierce spaghetti squash with knife and cook for 5 min in microwave.
- Cut in half and dig out seeds then brush the insides with a light coat of olive oil and salt/pepper. Place facing down on a baking sheet and bake approx 25-35 min in a 375- degree oven until tender. Cooking times will vary depending on the size of the spaghetti squash. You'll want it to be a bit al dente since you will bake it again once the lasagna boats are assembled.
- Remove from the oven when done and allow to cool for 5 min.
- With a fork, scrape out the inside of the spaghetti squash, leaving the spaghetti squash inside the shell to make a "boat."
- Combine 6oz of Ricotta cheese, 1/4 cup Parmesan cheese, egg, and Italian seasoning.
To assemble Spaghetti Squash boats:
- Spoon the ricotta cheese mixture on top of the loosened spaghetti squash.
- Add spaghetti sauce
- Top with mozzarella cheese and remaining Parmesan cheese, then sprinkle a little Italian seasoning on top.
- Bake in a 400-degree oven for 25 minutes.
Low Carb Marinara Sauce Options:If you aren't familiar with what low carb marinara sauce to use, I've listed several below for your convenience. I have found all of these sauces at my local grocery store.
- Rao’s Homemade Marinara Sauce - 4g net carbs per ½ cup
- Rao’s Homemade Tomato Basil Sauce - 3g net carbs per ½ cup
- Lucini Italia Organic Tuscan Marinara Sauce - 3g net carbs per ½ cup
- Lucini Italia Organic Rustic Tomato Basil - 3g net carbs per ½ cup
- Mezzetta Napa Valley Homemade Sauce Marinara - 6g net carbs per ½ cup