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    You are in: Home / Recipes / Spaghetti Squash Lasagna Casserole (Low Carb) Recipe
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    Spaghetti Squash Lasagna Casserole (Low Carb)

    Spaghetti Squash Lasagna Casserole (Low Carb). Photo by Chef #1800088874

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    76sarah's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Prick squash all over with fork and roast in oven for an hour or until it seems soft when you press on it.
    3. 3
      Take it out and leave on counter until cool.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Mix together ricotta, chevre, parmesan, egg, and half of mozzarella.
    7. 7
      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.

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    Ratings & Reviews:

    • on November 14, 2009


      Wow! This was an incredible recipe that we all loved! This may be the "new" lasagna in our house! I made a few changes: used ground beef instead of sausage, omitted the goat cheese bcuz I didn't have any, and added mushrooms to the sauce. Used diced canned tomatoes, reduced the onion, used a combination of minced garlic and garlic powder, and butter instead of olive oil. It was awesome, and I will definitely make this again! Thanks for Sharing! :)

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    • on November 16, 2009


      We grew Spaghetti Squash this year and I looked for recipes to add variety. This was superb! Nice and cheesy. I did cut it in half for just two of us and it was enough for two meals. We don't eat meat so I used Morning Star crumbles in place of the sausage and increased the garlic as we like the taste of it. It was just as good reheated for the second meal. I will be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2010


      I cannot stop talking about this recipe. It is the best recipe I have found on here. I even made it for my Italian husband's family and I have been asked to bring it to every family dinner!! I wish I could give more than 5 stars because this recipe deserves it!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (29)


    Nutritional Facts for Spaghetti Squash Lasagna Casserole (Low Carb)

    Serving Size: 1 (228 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 396.9
    Calories from Fat 251
    Total Fat 27.9 g
    Saturated Fat 12.5 g
    Cholesterol 117.9 mg
    Sodium 890.3 mg
    Total Carbohydrate 10.3 g
    Dietary Fiber 0.7 g
    Sugars 3.0 g
    Protein 26.6 g

    The following items or measurements are not included:

    tomatoes with basil

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