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Spaghetti Squash Lasagna Bowls

  Published on October 27th, 2022
  Reading time: 2 minutes
  Last modified November 7th, 2022
Spaghetti squash lasagna bowls
Cheflarissa melkonianDifficultyBeginnerRating
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In this filling keto recipe, baked spaghetti squash halves are filled with a vegetable-heavy sauce and topped with a sprinkle of parmesan for a lasagna taste without the carbs. If you love cheese like us, melt grated mozzarella on top along with the parmesan, or add a scoop of full-fat ricotta after baking. For more protein, add ground beef or sausage to the filling.

Yields2 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients

 ½ small onion(finely chopped)
 2 garlic cloves(minced)
 2 oz white mushrooms(diced)
 1 oz kale(stem removed and finely chopped)
 1 tbsp tomato paste
 ½ cup diced tomatoes(drained)
 ½ tsp dried basil
 ½ tsp dried oregano
Topping
 3 tbsp parmesan(grated)

Directions

1

Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

2

Cut the stem off of squash then slice down the center. Scrape out the seeds with a spoon and any loose strands of flesh. Next, grease the outer edges of the flesh then lay face down on the baking sheet. Bake for about 45 minutes.

3

To prepare the filling: Warm the olive oil in a nonstick skillet over medium heat. Cook the onion for about 3 minutes or until softened. Stir in the mushrooms, and garlic and cook for another 5 minutes.

4

To the skillet, add the diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Stir and bring to boil. Finally, reduce the heat to simmer. Stir in the kale, cover, and allow to steam until the kale is wilted.

5

Once the squash is cooked, flip each half over so that the flesh is facing up. Scrape about half of the squash strands with a fork out onto a plate.

6

Scoop half of the filling inside the squash half and top with squash strands.

7

Top with parmesan, and enjoy!

Ingredients

Ingredients

 ½ small onion(finely chopped)
 2 garlic cloves(minced)
 2 oz white mushrooms(diced)
 1 oz kale(stem removed and finely chopped)
 1 tbsp tomato paste
 ½ cup diced tomatoes(drained)
 ½ tsp dried basil
 ½ tsp dried oregano
Topping
 3 tbsp parmesan(grated)

Directions

Directions

1

Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

2

Cut the stem off of squash then slice down the center. Scrape out the seeds with a spoon and any loose strands of flesh. Next, grease the outer edges of the flesh then lay face down on the baking sheet. Bake for about 45 minutes.

3

To prepare the filling: Warm the olive oil in a nonstick skillet over medium heat. Cook the onion for about 3 minutes or until softened. Stir in the mushrooms, and garlic and cook for another 5 minutes.

4

To the skillet, add the diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Stir and bring to boil. Finally, reduce the heat to simmer. Stir in the kale, cover, and allow to steam until the kale is wilted.

5

Once the squash is cooked, flip each half over so that the flesh is facing up. Scrape about half of the squash strands with a fork out onto a plate.

6

Scoop half of the filling inside the squash half and top with squash strands.

7

Top with parmesan, and enjoy!

Spaghetti Squash Lasagna Bowls

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