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Low carb lasagna in a spaghetti squash

Low Carb or Keto Lasagna

Use spaghetti squash for the pasta and fill it with delishious meat and cheese mixtures for a tasty low carb lasagna
Course Main Course
Cuisine American, low carb
Keyword low carb, low carb - keto, vegetable recipes
Meat & Poultry pork
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
For spaghetti squash 1 hour 20 minutes
Servings 4 people
Calories 394kcal
Author dorothy stainbrook


  • 1 large spaghetti squash (or two small) a large one will weigh 4-5 lbs
  • 1 Tablespoon olive oil
  • 1 small onion chopped
  • 1 lb ground pork substitute hamburger, sausage, ground chicken or any ground protein
  • 1 Teaspoon minced garlic from jar-alternatively mince 2-3 fresh garlic cloves
  • 1 Teaspoon dried oregano
  • 1-2 Teaspoon chipotle spice powder
  • 1 Teaspoon salt
  • 29 oz canned diced tomatoes (equivalent to 2 cans)
  • 1 cup ricotta
  • 1/2 cup shredded parmesan I used freshly grated parmesan but it isn't necessary
  • 1 egg
  • 2 Ounces mozerella cheese Fresh or shredded


Directions for the squash (can be done ahead)

  • Preheat oven to 350 (or just use microwave).
  • With a large, sharp knife, cut the spaghetti squash in half.  With a strong spoon, scoop out the seeds.  Then, if using the oven, lay the squash flesh-side down on a baking sheet and bake for about an hour (flesh will be soft and easy to penetrate with a fork).  If using the microwave place the squash flesh side down on a plate and microwave about 20 minutes (or until soft.).
  • Let the squash cool so you can handle them and then take a fork and rake the flesh into a bowl. It will come out in strands....like spaghetti!  Set the empty squash shells aside and save for later use as a baking "vessel" if you want.
  • Cover the bowl of strands and put in the refrigerator to use when ready.

Directions for the Lasagna

  • Preheat the oven to 375 degrees.
  • In a large skillet, saute the onion in oil over med high heat for around 5 minutes, or until translucent.  Add the ground pork to the pan and saute with the onions until no longer pink.  When meat is no longer pink, add the garlic, spices and tomatoes.
  • Turn the burner down to medium-low heat and let the meat sauce simmer about 10 minutes.
  • While the sauce is simmering, add the ricotta, parmesan and egg in a bowl and stir together until thoroughly combined.
  • Now you are ready to layer the lasagna.  Put some meat sauce in the bottom of a glass baking pan or in the saved shells of the spaghetti squash.  Then add a layer of the spaghetti squash on top of the meat sauce and then a layer of the cheese mixture.  Add one more layer of the meat sauce and then top it off with little dollops of mozzarella cheese if using fresh or a layer of shredded mozzarella if using packaged.
  • Bake for 30 minutes at 375 degrees.  Let it sit for 5 minutes or so before serving so it can "set".


** Add chopped up black olives and/or baby spinach for more taste and nutrition.


Serving: 228g | Calories: 394kcal | Carbohydrates: 10g | Protein: 26g | Fat: 27g | Sugar: 3.1g