Low Carb Lasagna Recipe with Spaghetti Squash!

This recipe for Low carb Lasagna had floated across my facebook feed a few times and I was intrigued. I will try anything that will allow me to feel like I’m eating comfort food without the carbs. The true test is the kiddos and whether or not they will approve the final product.

I didn’t follow the recipe to the “t” I never do, that’s the magic of cooking, you can make recipes your own. The recipe for the lasagne (which is really a spaghetti bake if you ask me) called for egg beaters, probably to thicken it. I omitted the egg beaters, I also left out the sautéing of the spaghetti squash after baking. I felt it really didn’t need the second cooking and was afraid it would turn to mush. But saute away if you want too.

The final product looked surprisingly like a lasagna! Did it taste like one? Not if you are a true Italian, but if you really are hankering for some comfort food and are doing the low carb lifestyle this will certainly make you happy and it was super easy!

Low Carb Lasagna Recipe

Low Carb Lasagna Using Spaghetti Squash Instead of Pasta!

Ingredients

1 3-4 lb Spaghetti Squash
8 oz Skim Ricotta
8 oz Mozzerella Cheese or Italian Mix Cheese
1 can Italian Petite Diced Tomatoes
1 tbls chopped garlic
1/2 lb ground turkey
1 tbls dried italian seasoning spice
1 can spaghetti sauce
1/2 chopped onion
to taste salt/pepper

Instructions

Poke a few steaming holes in your squash and place Spaghetti Squash in a baking pan for one hour on 350 degrees. I had mine on convection so it only took about 40 minutes. Bake until fork tender.
When done, take out carefully it will be piping hot and let cool for an hour. Slice open, scoop out seeds and shred with fork and set aside.
In a sautee pan or pot brown turkey, onion, garlic. Add spices, sauce, and tomatoes just like you would as if you were preparing a traditional spaghetti meat sauce.
Spray your cassarole dish with non-stick and start layering. I started with the squash, then meat sauce.
After the meat sauce I topped and spread the ricotta and mozerella. But unlike a lasagna, I did not repeat the layers. It would have been too messy I think.
Finally, I plopped in the oven for about 30 minutes at 350 until it thickened up and took on a golden brown appearance. And voila a low carb lasagna! (spaghetti bake)