Spaghetti Squash Lasagna Casserole (Low Carb)

I remember the first time I tried spaghetti squash. My grandmother, bless her heart, was on a low-carb kick and determined to make it a family affair. I was skeptical, to say the least. But when she served this lasagna casserole, layered high and bubbling with cheese, the familiar comforting aroma won me over. The slightly sweet squash, mimicking spaghetti, was surprisingly satisfying, and the rich layers of cheese and savory tomato sauce made it a dish I craved even after her diet phase ended. This recipe is a tribute to her ingenuity and a testament to the fact that healthy eating can still be incredibly delicious.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 15 minutes
• Servings: 8
• Dietary Type: Low Carb

Ingredients

• 1 large spaghetti squash (about 4.5 pounds)
• 4 ounces chevre cheese
• 15 ounces ricotta cheese
• 8 ounces mozzarella cheese, grated
• 1 egg
• 1/4 cup grated parmesan cheese
• 2 (28 ounce) cans of whole tomatoes with basil
• 1 lb of bulk Italian turkey sausage (spicy or sweet)
• 1 small onion, finely diced
• 4 large garlic cloves, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Equipment Needed

• Large pot
• Large frying pan
• Lasagna pan (9×13 inch recommended)
• Fork
• Mixing bowls

Instructions

1. Preheat your oven to 400 degrees Fahrenheit.
2. Using a fork, prick the spaghetti squash all over. This allows steam to escape during roasting and prevents it from exploding.
3. Roast the squash in the preheated oven for one hour, or until it feels soft when you press on it. The roasting time may vary slightly depending on the size of your squash.
4. Remove the squash from the oven and let it cool on the counter until it’s cool enough to handle. This may take about 30 minutes.
5. While the squash is roasting and cooling, prepare the tomato sauce. In a large pot, brown the Italian turkey sausage with 1 tablespoon of olive oil over medium-high heat. Be sure to break the sausage up into small pieces as it cooks.
6. Once the sausage is browned, add the finely diced onion and half of the minced garlic to the pot. Cook until the onion becomes transparent, about 5 minutes.
7. Add the two cans of whole tomatoes with basil to the pot. Using a spoon, break the tomatoes up into smaller pieces.
8. Partially cover the pot and reduce the heat to low. Simmer the sauce for two hours, stirring occasionally, allowing the flavors to meld together. Season with salt and pepper to taste.
9. Once the spaghetti squash has cooled, cut it in half lengthwise and scoop out the seeds.
10. Scoop out the rest of the spaghetti squash flesh with a fork and place it in a bowl.
11. In a large frying pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the remaining minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
12. Add the scooped-out spaghetti squash to the frying pan and sauté for a few minutes, until the squash begins to brown slightly. Season with salt and pepper to taste. This step helps to dry out the squash a bit, preventing a watery casserole.
13. In a separate mixing bowl, combine the ricotta cheese, chevre cheese, parmesan cheese, egg, and half of the grated mozzarella cheese. Mix well until all ingredients are evenly distributed.
14. Preheat your oven to 375 degrees Fahrenheit.
15. To assemble the casserole, pour a ladleful of the tomato sauce into the bottom of a lasagna pan (9×13 inch) to coat it lightly. This prevents the squash from sticking and adds flavor to the bottom layer.
16. Add the sautéed spaghetti squash to the lasagna pan, spreading it out evenly in a layer.
17. Top the squash with the ricotta cheese mixture, spreading it evenly over the squash.
18. Pour the remaining tomato sauce over the ricotta cheese layer, covering it completely.
19. Sprinkle the remaining grated mozzarella cheese over the top of the sauce.
20. Bake the casserole in the preheated oven for one hour, or until it is brown and bubbling all over.
21. Remove the casserole from the oven and let it rest for about 10 minutes before serving. This allows the cheese to set slightly and makes it easier to cut.

Expert Tips & Tricks

• To avoid a watery casserole, be sure to sauté the spaghetti squash after roasting it. This helps to remove excess moisture.
• Don’t overcook the spaghetti squash during the initial roasting stage. You want it to be soft enough to easily scoop out, but not mushy.
• For a richer flavor, use a combination of sweet and spicy Italian sausage.
• If you don’t have chevre cheese, you can substitute with cream cheese or another soft cheese.
• Add a layer of fresh spinach or other vegetables for added nutrients and flavor.
• For extra browning on top, you can broil the casserole for the last few minutes of baking, but watch it carefully to prevent burning.
• If you want to make this ahead, you can assemble the casserole and store it in the refrigerator for up to 24 hours before baking. You may need to add a few minutes to the baking time.

Serving & Storage Suggestions

Serve the Spaghetti Squash Lasagna Casserole warm, straight from the oven. A sprinkle of fresh basil or parsley adds a pop of color and freshness. This dish pairs well with a simple side salad and crusty bread (if you’re not strictly low-carb!).

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, either microwave individual portions or bake the entire casserole in a preheated oven at 350 degrees Fahrenheit until heated through.

For longer storage, the casserole can be frozen. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	396.9 kcal	N/A
Calories from Fat	251 g	63%
Total Fat	27.9 g	42%
Saturated Fat	12.5 g	62%
Cholesterol	118 mg	39%
Sodium	890.3 mg	37%
Total Carbohydrate	10.4 g	3%
Dietary Fiber	0.7 g	2%
Sugars	3.1 g	12%
Protein	26.6 g	53%

Variations & Substitutions

• Vegetarian: Omit the turkey sausage and add more vegetables, such as mushrooms, zucchini, or bell peppers.
• Dairy-Free: Substitute the ricotta cheese with a dairy-free ricotta alternative (made from nuts or soy). Use dairy-free mozzarella shreds and nutritional yeast in place of parmesan.
• Spicier: Add a pinch of red pepper flakes to the tomato sauce for a little heat.
• Different Cheese: Experiment with different cheese blends, such as provolone, fontina, or a Mexican cheese blend.
• Herb Variations: Add fresh herbs like oregano, thyme, or rosemary to the tomato sauce for added flavor complexity.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spaghetti squash?
A: Yes, you can use frozen spaghetti squash. Thaw it completely and squeeze out any excess moisture before using it in the recipe.

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the casserole a day in advance and store it in the refrigerator until you’re ready to bake it.

Q: What can I substitute for the Italian turkey sausage?
A: Ground beef, ground chicken, or even plant-based crumbles would work well as substitutes for the turkey sausage.

Q: My casserole is too watery. What did I do wrong?
A: The most common cause of a watery casserole is excess moisture in the spaghetti squash. Be sure to sauté it after roasting to remove any excess water.

Q: Can I freeze the leftovers?
A: Yes, the leftovers can be frozen for up to 2 months. Be sure to wrap them tightly to prevent freezer burn.

Final Thoughts

This Spaghetti Squash Lasagna Casserole is a delightful and guilt-free twist on a classic comfort food. The combination of the subtly sweet squash, the creamy cheeses, and the savory tomato sauce is a guaranteed crowd-pleaser. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to give this recipe a try and share your feedback. Serve it alongside a crisp green salad and a glass of your favorite red wine for a complete and satisfying meal. Enjoy!