Description
This low carb lasagna skillet replaces noodles with spaghetti squash. So simple to throw together on a weeknight, and easy to prep ahead and reheat for lunches!
Ingredients
- 1 lb lean ground beef
- 4 cups spaghetti squash, cooked & shredded
- 1 jar marinara sauce (650 mL / 22 oz)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 cup ricotta cheese, drained of extra moisture
- 1 cup mozzarella cheese, shredded
- Fresh basil, to garnish
Instructions
- Heat oven to 425°F (220°C).
- In a deep 12-inch oven-safe skillet over medium heat, cook ground beef, breaking it up with a spatula, until no pink remains (about 8 minutes). Blot excess grease with a paper towel.
- Add cooked spaghetti squash, marinara sauce, dried basil, oregano, and salt. Stir to combine and heat for about 3 minutes until everything is warmed through.
- Dollop ricotta over the mixture, then sprinkle with mozzarella cheese.
- Place the skillet in the preheated oven and bake for about 5 minutes, or until the sauce is bubbling and the cheese is melted.
- Carefully remove skillet from oven using oven mitts. Garnish with fresh basil and serve.
Notes
- You can substitute ground beef with ground turkey.
- For keto or stricter low-carb diets, use a low-carb marinara sauce such as Rao’s.
- Replacing spaghetti squash with zucchini noodles reduces net carbs to about 4g.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave until steaming hot.
- Freezing is not recommended as results may vary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of batch
- Calories: 361
- Sugar: 6g
- Sodium: 725mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
