Lasagna Stuffed Spaghetti Squash

ByMrs. Katie

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Mrs. Katie of Heritage Ways

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.
Print Recipe
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

Squash
  • 1 large or 2 small spaghetti squash washed, cut in half lengthwise and pulp removed
  • coconut oil
  • salt
Fillings
  • 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
Topping
  • 1 cup mozzarella or Italian blend cheese shredded
  • 1 teaspoon each fresh parsley and basil, chopped optional

Method
 

Squash
  1. 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.
  2. Cut, clean out squash and sprinkle cut side with salt.
  3. 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.)
Meat Filling
  1. 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.
  2. Add jarred sauce per desired consistency. 16-20 ounces are likely the amount needed.
  3. Thoroughly heat filling and keep on low until ready to use.
Cheese Layer
  1. Combine ricotta (or cottage cheese), egg and Italian Seasoning Blend.
Finish
  1. 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.
  2. Return to oven to bake until cheese melts and is lightly brown, about 15 minutes. Remove and top with fresh herbs.
  3. Two large squash halves should provide 4 servings.

Video

Notes

  • 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
 

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Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

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