Mock Spaghetti Squash Lasagna (Keto-Friendly)


1 large spaghetti squash

2 tsp olive oil

garlic salt & pepper

2-16oz packages of mild Italian Sausage

2 cups ricotta cheese

2 eggs

1 cup mozzarella cheese

1 cup parmesan cheese

4 tsp Italian Zest Flavor God Seasoning

1-28oz can of crushed tomatoes


Preheat oven to 400 degrees. Microwave the spaghetti squash for 5 minutes (This makes it easier to cut the spaghetti squash in half). Cut the spaghetti squash in half and scrape out the seeds. Brush olive oil on the inside of the spaghetti squash and sprinkle with garlic salt and pepper. On a baking sheet, flip spaghetti squash inside down and place in the oven cooking for 45 minutes. In a pan cook the sausage until brown, then add the 2 teaspoons of Flavor God Italian Zest seasoning and crushed tomatoes. Cook on high until boiling, then reduce heat and cook for 20-30 minutes until there is no liquid. Once  the roasted spaghetti squash is cooked, take out and set aside to cool. Next, in a bowl, add ricotta cheese,½ cup parmesan cheese, and 2 tsp of Italian Zest seasoning and mix until the mixture is well incorporated. Spray a 8 x 11 casserole dish with non-stick spray. Once the spaghetti squash has cooled, use a fork to scrape away the insides from the skin. In the casserole dish layer the spaghetti squash, then half of the sauce mixture followed by the ricotta cheese mixture. Repeat with another layer of each and on top add the mozzarella cheese and ½ parmesan cheese. Cook in the oven for 40 minutes until bubbly and cheese is melt and a lightly brown. Take out of the oven and serve immediately.




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