Spaghetti Squash Lasagna – Keto/Vegetarian

I was amazed at how good this recipe tasted and how quick it came together.  When following a keto diet, veggies such as cauliflower and spaghetti squash become your best friends.  Spaghetti squash is great as a replacement for pasta in a lot of recipes.

If you want to add meat, you could cook up some ground beef, turkey or sausage meat and add it to it, but the recipe is quite substantial on its own.



1 large spaghetti squash                                             Extra virgin olive oil

1/2 cup onion                                                             1-2 cloves garlic minced

5 oz mushrooms (approx. 2 cups chopped)               3oz fresh spinach (approx. 1.5 cups chopped)

1 plum tomato, chopped                                            1.5 cups ricotta cheese

1 egg white                                                                 2/3 cup grated parmesan cheese

1 tsp Italian seasoning blend                                      1tsp dried basil

1/2 tsp garlic powder                                                 salt and pepper to taste

1 cup spaghetti sauce                                                 4 oz grated mozzarella

crushed red pepper flakes to taste


Pre-heat oven to 400 degrees F.

Slice your spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle squash with a small amount of olive oil and place face-down on a piece of parchment on a baking sheet.

Cook for approx. 30 – 40 minutes until fork tender.

While the squash roasts, start prepping your cheese and vegetables.

Chop your onion, garlic, mushrooms, spinach and tomato, separately, then set aside.

Bring a pan or skillet to medium-high heat with a drizzle of olive oil.

Sauté onion until tender and slightly golden, then add garlic and mushrooms and continue to cook until softened. Set aside.

In a large bowl, combine ricotta, egg white, freshly grated parmesan cheese, fresh chopped spinach, Italian seasoning, basil, and garlic powder.

Drain your mushroom/onion mixture and add to the bowl along with your chopped tomato.

Mix well, adding a little salt and pepper to taste.

Once your squash is ready, allow to cool slightly, then use a fork to separate the squash’s interior into spaghetti-like strands.

Take a little out and add your filling to the squash, swirling to mix.

Top with remaining spaghetti squash strands and stir.

Next add a few spoonfuls of your favorite spaghetti sauce on top and finish off with your grated mozzarella cheese. Add extra of either if desired.

Add an optional pinch of crushed red pepper flakes on top (skip if sensitive to heat) and bake at 350 degrees F for around 20 minutes until hot and bubbly.

For golden flecks of mozzarella, switch oven to broil on HIGH for 2 minutes at the end and remove once bubbling.

Serve piping hot with a healthy side salad or roasted veggies for a balanced meal that’s sure to rock your plate! Enjoy!



Recipe adapted from