Spaghetti squash lasagna casserole

Spaghetti Squash Lasagna Casserole

This is a delicious and healthy keto friendly recipe for Spaghetti Squash Lasagna Casserole. It's a great alternative to traditional lasagna, using spaghetti squash instead of pasta.

Ingredients

• 1 large spaghetti squash
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 1 cup parmesan cheese
• 2 cups marinara sauce
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 40 minutes, or until tender.
3. While the squash is roasting, cook the ground beef in a large skillet over medium heat. Add the onion and garlic and cook until the beef is browned and the onion is soft.
4. Stir in the marinara sauce and simmer for 10 minutes.
5. Once the squash is done, use a fork to scrape out the strands and place them in a large bowl. Mix in the ricotta cheese.
6. In a casserole dish, layer half of the squash mixture, half of the meat sauce, and half of the mozzarella and parmesan cheese. Repeat with the remaining ingredients.
7. Bake for 20 minutes, or until the cheese is melted and bubbly.

Time

• Preparation time: 20 minutes
• Cooking time: 1 hour
• Total time: 1 hour 20 minutes

Nutritional Information

• Calories: 350
• Fat: 20g
• Carbohydrates: 10g (net)
• Protein: 30g

Recipes (external)

• Diet Doctor recipes on Spaghetti squash lasagna casserole
• Allrecipes Spaghetti squash lasagna casserole
• Ruled.me recipes on Spaghetti squash lasagna casserole
• Food.com recipes on Spaghetti squash lasagna casserole
• Pinterest recipes on Spaghetti squash lasagna casserole
• You Tube recipes on Spaghetti squash lasagna casserole