Spaghetti Squash Lasagna Bowls
ChefLarissa MelkonianDifficultyBeginnerIn 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.
Servings 2
Serving size 1/2 squash
Net Carbs
- Amount Per Serving
- Calories 269
- % Daily Value *
- Total Fat 23g30%
- Protein 6g
- Total Carbohydrate 13g5%
- Dietary Fiber 2g8%
- Total Sugars 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
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.
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.
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.
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.
Scoop half of the filling inside the squash half and top with squash strands.
Top with parmesan, and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
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.
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.
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.
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.
Scoop half of the filling inside the squash half and top with squash strands.
Top with parmesan, and enjoy!
Notes
