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Low Carb Lasagna Stuffed Spaghetti Squash
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Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
5
minutes
minutes
Total Time:
1
hour
hour
15
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
4
people
Calories:
644
kcal
Author:
Cathy Johnson
Ingredients:
1
lb
Italian Sausage
1
Spaghetti Squash
1
c
Marinara Sauce
.25
c
Ricotta Cheese
1
c
Mozzarella Cheese
shredded
.25
c
Parmesan Cheese
.5
tsp
Italian Seasoning
.5
tsp
Sea Salt
.25
tsp
Ground Black Pepper
2
tsp
Fresh Parsley
chopped
Instructions:
Cut squash in half, remove seeds, and place cut side down in baking dish in 1-2 inches of water.
Bake at 400 for 45-50 minutes or until tender.
While squash is baking, brown Italian sausage.
Add pasta sauce to meat and simmer with seasoning for 10-15 minutes.
Remove squash and scrape inside of squash using fork, place strands into mixing bowl.
Combine squash strands with meat sauce, ricotta, half cup mozzarella and parmesan
Place mixture back in squash shell or in baking dish and cover with remaining mozzarella
Bake 10-15 minutes until cheese is bubbly and golden
Garnish with chopped parsley
Nutrition
Calories:
644
kcal
|
Carbohydrates:
28
g
|
Protein:
30
g
|
Fat:
47
g
|
Saturated Fat:
19
g
|
Cholesterol:
120
mg
|
Sodium:
2340
mg
|
Potassium:
1148
mg
|
Fiber:
6
g
|
Sugar:
14
g
|
Vitamin A:
1332
IU
|
Vitamin C:
19
mg
|
Calcium:
349
mg
|
Iron:
4
mg
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