Tonight I am craving Lasagna, so I made this low carb version in this Spaghetti Squash Lasagna Rings recipe. And, it was so fun to make, delicious and so simple to put together. Furthermore, this recipe calls for roasted spaghetti squash rings, ground beef, tomato sauce, diced tomatoes, onions, garlic, perfectly seasoned, mozzarella and parmesan. Moreover, you won’t even miss the carbs. So, amazing, this is one Italian dish your family will come back for more.
The one thing I love about cooking is finding new and inventive ways in cooking almost everything you love to eat. By far, I think spaghetti squash is my favorite vegetable of the squash family. Although, if the squash is too big, it tends to be hard to safely cut it, especially if your are short by nature. So usually select ones that are on the small size. However, the biggest secret to the perfectly cooked spaghetti squash, everytime, is to cut it into rings beforehand and then roasting them to perfection.
What is Spaghetti Squash and How Does It Taste!
Spaghetti squash is a cylindrical, golden-yellow squash known for its subtle flavor profile. However, its neutral taste makes it an ideal base for incorporating your preferred seasonings and sauces. Once cooked, spaghetti squash flesh can be easily shredded with a fork, resulting in long strands resembling traditional spaghetti noodles.
It’s an enjoyable and versatile food to savor!
Moreover, spaghetti squash is notable for its low carbohydrate and calorie content, high fiber, abundance of vitamins and minerals, and antioxidant properties. It’s a staple in our autumn cooking repertoire, offering both flavor and nutrition.
What’s the Best Method for Cooking Spaghetti Squash?
Just roast it! It’s as simple as that, despite how straightforward it may seem!
Genuinely, roasting spaghetti squash not only removes excess moisture but also enhances its flavor with a delightful caramelization. Often, squash is associated with notions of being mushy, damp, or soggy. Yet, drizzling spaghetti squash with extra virgin olive oil, seasoning it with salt, pepper, and garlic powder (or your preferred seasonings), then roasting it, yields the most delectable results: squash with a pleasingly crisp-tender texture that truly tantalizes the taste buds.
Yup, there’s more than one way to Cook and Eat Spaghetti Squash.
Regardless of whether you roast the spaghetti squash as rings or “boats,” the resulting strands offer versatility in various dishes. Here are some suggestions:
- Substitute the strands for pasta on spaghetti night, offering a gluten-free alternative.
- Blend the shreds with a hint of butter and parmesan cheese to create “Buttered Noodles” with reduced carbs.
- Combine the strands with vegan pesto for a refreshing side dish.
- Mix with vegetables, olives, and feta cheese, as seen in my Very-Veggie Spaghetti Squash recipe.
- Transform into stuffed spaghetti squash bowls filled with meatballs, marinara sauce, and cheese, providing a low-carb variation of Meatball Subs.
- Convert the cooked spaghetti squash halves into a low-carb pizza base (yes, we’re talking to you, Buzzfeed!)
- Incorporate the strands into a hearty casserole.
- Serve as a healthy, low-carb side dish for dinner tonight, just as it is.
What you will need:
- Medium size spaghetti squash
- Ground beef
- Onions
- Garlic
- Italian Seasoning
- Tomato sauce
- Diced tomatoes
- Spinach
- Mozzarella
- Parmesan
- Italian seasoning
- Kirkland NO-Salt Seasoning or Sea Salt
- Black Pepper
- Half sheet pan
- Parchment paper
Ricotta Filling:
- Ricotta Cheese
- Parmesan Cheese
- 2 Eggs
How to make Spaghetti Squash Lasagna Rings
Preheat oven 400 F degrees . Using a sharp knife and a rocking motion, cut the ends of the spaghetti squash. And, then, slice the spaghetti squash into 1 ½ – 2-inch slices. Remove the seeds from each ring and place each ring on a prepared baking sheet.
Then, spray/baste each ring with olive oil, sprinkle with a little sea salt and freshly ground black pepper on each side. Place in the oven to roast for 25-35 minutes, or until the squash strands can be easily shredded with a fork. However, remember to flip the rings and rotate the sheet pan 180 degrees halfway through the baking time.
To make the Meat Sauce:
Next, in medium-size frying pan, set heat to medium-high. And, saute the diced onions until translucent. Then, add the minced garlic and cook until fragrant.
Remove all of the ground beef packaging. Add, ground beef in with the onions and garlic, cook until thoroughly cooked and brown, drain and set aside.
Next, add tomato sauce, diced tomatoes, Italian seasoning, salt and pepper to the ground beef. Let simmer on medium-low for 20 minutes. However, skip this if using a jar of ready-made spaghetti sauce.
To make the Ricotta Filling:
In a medium-size mixing bowl, place the Ricotta Cheese, mozzarella cheese, Romano or parmesan cheese, eggs, italian seasoning, garlic powder (optional), salt, black pepper and parsley. Stir together and refrigerate until ready to use.
Once the spaghetti squash rings are done roasting remove from oven. Take a fork and gently separate the spaghetti squash strands into a small nest-like shape, ready to add the rest of the ingredients.
In each center of the nest add in order, layering each ring with prepared ingredients: a small sprinkle of mozzarella cheese, the meat sauce, ricotta cheese mixture, mozzarella, then sprinkle a little parmesan and garnish each ring with fresh parsley or fresh basil leaf.
Place back in the oven baking sheet of Spaghetti Squash Lasagna Rings in the oven to bake. Bake 400° degrees F for 10 minutes or until the cheese is nice and melted.
Spaghetti Squash Lasagna Rings
INGREDIENTS:
- Medium size spaghetti squash
- 1lb Ground beef
- 1 tablespoon olive oil
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- Italian Seasoning
- 15 ounce Tomato sauce
- 3 roma tomatoes, diced
- Spinach or kale
- 2 teaspoon Italian seasoning
- 1 ½ teaspoon KIrkland NO-Salt Seasoning or Sea Salt
- ½ tsp Black Pepper
- Chopped fresh parsley or basil leaves, for garnish.
Ricotta Filling:
- 1 cups Mozzarella, 15 ounce
- ½ cup Parmesan
- 2 eggs
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic powder
- ½ teaspoon Salt
- 1/4 teaspoon Black pepper
INSTRUCTIONS:
Preheat oven 400°F degrees .
- To prepare the spaghetti squash for roasting: Using a sharp knife and a rocking motion, cut the ends of the spaghetti squash. And, then, slice the spaghetti squash into 1 ½ – 2-inch slices. Remove the seeds from each ring and place each ring on a prepared baking sheet.
- Then, spray/baste each ring with olive oil, sprinkle with a little sea salt and freshly ground black pepper on each side. Place in the oven to roast for 25-35 minutes, or until the squash strands can be easily shredded with a fork. However, remember to flip the rings and rotate the sheet pan 180 degrees halfway through the baking time.
- In the meantime, while the spaghetti squash is roasting: Heat olive oil, in a medium-size frying pan, set heat to medium-high. And, saute the diced onions until translucent. Then, add the minced garlic and cook until fragrant.
- Add, ground beef in with the onions and garlic, cook until thoroughly cooked and brown, drain and set aside.
- Skip this if using a jar of ready made spaghetti sauce: Next, add tomato sauce, diced tomatoes, Italian seasoning, salt and pepper to the ground beef. Let simmer on medium-low for 20 minutes.
- To make the Ricotta Filling: In a medium-size mixing bowl, place the Ricotta Cheese, mozzarella cheese, Romano or parmesan cheese, eggs, italian seasoning, garlic powder (optional), salt, black pepper and parsley. Stir together and refrigerate until ready to use.
- Once the spaghetti squash rings are done roasting remove from oven. Take a fork and gently separate the spaghetti squash strands into a small nest-like shape, ready to add the rest of the ingredients.
- Now you are ready to put together all the layers that make up the Spaghetti Squash Lasagna Rings:
- In each center of the nest add in order, layering each ring with prepared ingredients: a small sprinkle of mozzarella cheese, the meat sauce, ricotta cheese mixture, mozzarella, then sprinkle a little parmesan and garnish each ring with fresh parsley or fresh basil leaf.
- Place back in the oven baking sheet of Spaghetti Squash Lasagna Rings in the oven to bake. Bake 400° degrees F for 10 minutes or until the cheese is nice and melted.
- Enjoy!
NOTE:
Tip: Adding a moist paper towel underneath your cutting board to prevent slipping is a game-changing technique. A slippery cutting board is the last thing you need when slicing a tough squash with a sharp knife!
Store: After the spaghetti squash has cooled, store in an airtight container, and refrigerate for up to 5 days. Reheat in the microwave if serving as a side dish or topping with sauce.
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