Lasagna Stuffed Spaghetti Squash (Low Carb, THM S)
Spaghetti squash stuffed with all the tasty flavors of lasagna! You won't miss the noodles and neither will your waistline.
- 1 large or 2 small spaghetti squash washed, cut in half lengthwise and pulp removed
- coconut oil
- 2 tablespoons coconut oil
- 1 lb ground beef preferably grass-fed
- ½ yellow or sweet onion diced
- jar pasta sauce with no added sugar 16-24 oz. size may be used, according to desired consistency
- 1 cup ricotta (may use cottage cheese)
- 1 egg lightly beaten
- 2 teaspoons Italian seasoning herb blend
- 1 cup mozzarella or Italian blend cheese shredded
- 1 teaspoon each fresh parsley and basil, chopped optional
- Grease baking sheet using coconut oil and pastry/kitchen brush or cooking spray. Parchment paper may be used as well. If using aluminum foil, be sure to grease the foil.
- Cut, clean out squash and sprinkle cut side with salt.
- Place cut side down on greased sheet and bake at 400F 40 minutes or until fork tender. (How to prepare squash video tutorial is linked to this recipe post.)
- While squash is baking, prepare sauce. In Dutch oven on medium-high heat, melt coconut oil then add meat and onions, stirring until cooked through.
- Add jarred sauce per desired consistency. 16-20 ounces are likely the amount needed.
- Thoroughly heat filling and keep on low until ready to use.
- Combine ricotta (or cottage cheese), egg and Italian Seasoning Blend.
- Remove squash from oven. Squash should "shred" easily with a fork. Loosen a bit of the squash from the shell then fill with one layer of meat filling, all of the cheese layer then the remaining meat filling. Top with shredded cheese.
- Return to oven to bake until cheese melts and is lightly brown, about 15 minutes. Remove and top with fresh herbs.
- Two large squash halves should provide 4 servings.
- Coconut oil is a beneficial oil for the body. Using refined coconut oil will reduce the likelihood of having a "coconutty" taste although this taste might not bother many folks.
- Options to ground beef are ground chicken, turkey, elk, venison and more.
- 1 teaspoon dried herbs = 1 tablespoon fresh herbs