Keto Spaghetti Squash Lasagna Recipe

Jane Estoperez

Servings: 6 servings

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Ingredients

  • 1 Spaghetti squash cooked
  • 369g Ricotta cheese
  • 50g Parmesan cheese
  • 1 Large egg
  • 453.59g Ground beef browned (or sausage)
  • 367.5g Marinara sauce
  • 112g Mozzarella cheese

Instructions

  1. After cooking the squash, transfer it onto a clean kitchen towel and remove any extra water by squeezing it.
  2. Arrange the spaghetti squash strands on the bottom of a 9×9 baking pan.
  3. Mix ricotta and parmesan cheese with an egg, then spread the mixture over the squash.
  4. Place the meat over the cheese mixture and pour the sauce.
  5. Top it off with mozzarella cheese.
  6. Bake the dish at 350 degrees F for 25-30 minutes.

Nutrition Facts

Calories: 309 kcal

Fat: 22g

Protein: 21g

Net Carbs: 4g

Iron: 2 mg

Sugar: 2g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Keto Spaghetti Squash Lasagna

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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