Spaghetti Squash Lasagna
Low carb spaghetti squash lasagna boats with meat are easy & delicious! This Spaghetti Squash Lasagna is amazing and low carb. Made with homemade sauce, ground beef and spaghetti squash. This Spaghetti Squash Lasagna Recipe is always a hit when I make it for dinner!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Preheat oven to 400 degrees.
Drizzle the cut side of the squash with the oil, salt, and pepper. Place them cut side down on an alumni foil lined sheet pan. Bake for 30 minutes, or until tender.
While the squash is cooking you can start the sauce. In a large saucepan over medium heat cook the ground meat until cooked. Remove the meat from the pan.
Sauté the onion in the oil for five minutes. Add the garlic and red pepper flakes, cook for two minutes. Stir in your crush tomatoes, tomato paste, Italian seasoning, bay leaf, salt, and pepper.
Cook the sauce until the squash is ready to come out of the oven. Remove the squash from the oven and gently break up the flesh into noodles.
Remove the sauce from the heat and stir in the basil and cottage cheese.
Stir the sauce into each half of the squash.
Top the squash with the mozzarella cheese.
Place them under the broiler until they get golden brown. Top with the remainder of the basil.
Calories: 307kcal | Carbohydrates: 30g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 530mg | Potassium: 815mg | Fiber: 7g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 21mg | Calcium: 304mg | Iron: 3mg