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Kalyn's Kitchen

Low-Carb Mock Lasagna Spaghetti Squash Casserole

This Low-Carb Mock Lasagna Spaghetti Squash Casserole is serious comfort food, and you won’t miss the carbs. We used spicy Italian sausage and three kinds of cheese in this spaghetti squash lasagna. Use Spaghetti Squash to find more recipes like this one.

Click here to PIN Low-Carb Mock Lasagna Spaghetti Squash Casserole!

Low-Carb Mock Lasagna Spaghetti Squash Casserole [KalynsKitchen.com]

It’s January 1, and I always love the promise the new year brings of better things to come.  And this January is bringing a better way to find recipes by diet type on Kalyn’s Kitchen, so I’m excited about that.  Happy New Year to all my readers and friends!

Although I usually start each month with the round-up of Low-Carb Recipes from the previous month, I wanted to start the new year with a brand new recipe.  This Low-Carb Mock Lasagna Spaghetti Squash Casserole is something that really knocked our socks off when we tested the recipe, and if you’re in the need of some low-carb comfort food, I promise this will hit the spot.

For the month of January I’ll be focusing on Low-Carb Recipes like I do every year on the blog, so I’ll be back soon with that round-up of all the Deliciously Healthy Low-Carb Recipes I posted or spotted during December.

Edit: Low-Carb Mock Lasagna Spaghetti Squash Casserole was featured in the Top Ten New Recipes of 2015 (plus Honorable Mentions).

Low-Carb and Gluten-Free Mock Lasagna Spaghetti Squash Casserole found on KalynsKitchen.com

I roasted two spaghetti squashes for this, but in the end I realized if you have one large one (about 4 pounds), it will be plenty for the casserole.  Microwave the squash about 5 minutes to soften, cut the spaghetti squash in half, scrape out seeds, rub with olive oil and Italian herb blend, and roast 50-60 minutes.  (If you want an easier method, you can cook the spaghetti squash in a crockpot  or cook the spaghetti squash in a pressure cooker for this recipe.)

Low-Carb and Gluten-Free Mock Lasagna Spaghetti Squash Casserole found on KalynsKitchen.com

While the squash cooks, squeeze the turkey sausage out of the casings and brown well.  Add the marinara sauce (bottled or homemade is fine), dried basil, Italian herb blend, and garlic powder and simmer until the liquid is mostly evaporated, about 30 minutes.  Mix together the cottage cheese, eggs, and Italian Herb blend.

Low-Carb and Gluten-Free Mock Lasagna Spaghetti Squash Casserole found on KalynsKitchen.com

Make a layer of half the spaghetti squash in a small 8 inch x 11 inch casserole dish.  Top with half the sauce, half the cottage cheese mixture, and half the cheese.

Low-Carb and Gluten-Free Mock Lasagna Spaghetti Squash Casserole found on KalynsKitchen.com

Top with another layer of spaghetti squash, sauce, cottage cheese mixture, and the rest of the cheese.  Bake uncovered at 375F/190C for about 45 minutes.  (Mine got a little brown on the edges, but that didn’t bother us a bit.)  Serve hot and devour!

More Delicious Low-Carb Dinners:

Low-Carb Recipes Index ~ Slow Cooker or Pressure Cooker
Mediterranean Spaghetti Squash Sauteed with Vegetables and Feta ~ Kalyn’s Kitchen
Roasted Spaghetti Squash with Sausage ~ White on Rice Couple
Greek Salad Spaghetti Squash Bowl ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Mock Lasagna Spaghetti Squash Casserole

This Low-Carb Mock Lasagna Spaghetti Squash Casserole is serious comfort food, and you won’t miss the carbs.


Spaghetti Squash Ingredients:

  • 1 large spaghetti squash, about 4 pounds
  • 2 tsp. olive oil (for brushing squash)
  • 2 tsp. Italian Herb Blend (for sprinkling on squash before roasting)

Sauce Ingredients:

  • 2 tsp. olive oil
  • 5 links (19.5 oz.) hot turkey Italian Sausage
  • 3 cups marinara sauce
  • 1 tsp. dried basil
  • 1 tsp. Italian Herb Blend
  • 1 tsp. garlic powder (or use minced fresh garlic if you prefer)

Casserole Ingredients:

  • 2 cups cottage cheese (regular or low-fat)
  • 2 eggs
  • 1 tsp. Italian Herb Blend
  • 2 cups grated Mozzarella (regular or low-fat)
  • 1/2 cup coarsely grated Parmesan cheese (plus more to add at the table if desired.)


  1. Preheat oven to 400F/200C.
  2. If desired, microwave the spaghetti squash for about 5 minutes (to soften the skin so it’s easier to cut.)  Cut squash in half lengthwise and scrape out the seeds.  Brush the inside of each half with olive oil and sprinkle with Italian Herb Blend.
  3. Roast the squash on a flat baking sheet about 50-60 minutes, or until the squash strings apart easily with a fork.  (You can also cook the spaghetti squash in a crockpot or cook the spaghetti squash in a pressure cooker for this recipe.)
  4. While the squash cooks,  heat the olive oil in a large non-stick frying pan, squeeze the turkey sausage out of the casings, and brown sausage well, breaking it apart with a turner while it cooks. (I like to use an old-fashioned Potato Masher to break the sausage apart.)
  5. When the sausage is well-browned, add the 3 cups of sauce, dried basil, Italian Herb Blend, and garlic powder, and simmer on low until most of the liquid has evaporated, about 30 minutes.
  6. Put the cottage cheese into a bowl, add the eggs and Italian Herb Blend, and mix with a fork until the egg is well-mixed into the cottage cheese.
  7. Prepare grated Mozzarella and coarsely grated Parmesan.
  8. Spray an 8 inch by 11 inch casserole dish with non-stick spray.  (You can also use my favorite square glass casserole dish, but for this recipe I liked the rectangular dish a little better.)
  9. When the spaghetti squash is done, turn oven heat down to 375F/190C and let squash cool for a few minutes.  Then use a fork to scrape the squash away from the skin, separating it into strands of “spaghetti.”  Discard the skin.
  10. In the casserole dish, layer half the spaghetti squash, half the reduced sauce mixture, half the cottage cheese mixture, half the Mozzarella, and half the Parmesan.  Repeat with another layer each of squash, sauce, cottage cheese mixture, Mozzarella, and Parmesan.
  11. Bake uncovered until the casserole is bubbling hot and the cheese is melted and lightly browned, about 40-45 minutes.
  12. Serve hot, with additional Parmesan cheese to add at the table if desired.


Use a 24 oz. jar or homemade marinara sauce; look for the sauce with the least sugar if you use sauce from a jar

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making this for the South Beach Diet, they would recommend using low-fat cottage cheese and low-fat Mozzarella (as well as low-fat turkey Italian sausage.)  For other types of low-carb diets, use full-fat cheese if you prefer, but I would still prefer the less fatty turkey sausage for this recipe. Spaghetti squash only has about 7 carbs in one cup, making this recipe a good choice for any type of carb-conscious eating plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Mock Lasagna Spaghetti Squash Casserole found on KalynsKitchen.com

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    33 Comments on “Low-Carb Mock Lasagna Spaghetti Squash Casserole”

  1. This recipe looked delicious so I made it for dinner tonight. Afterwards I was entering the info in my carb tracker and checked out the nutritional info on Yummly and was so disappointed to see this has 33g carbs per serving yet is listed as a low carb meal. That’s a super high amount for one meal. It was good but I won’t be making it again.

    • Analyzing nutritional information correctly is so difficult, but that isn’t close to correct. The problem with Yummly and other calculators is that they don’t know exactly what ingredients you use. So for “marinara sauce” they don’t realize you’re using a low-sugar sauce. Based on the ingredients I used and 8 servings, I get something just over 10 carbs per serving with these measurements:

      Spaghetti squash (about 3 cups) 21 carbs
      Marinara Sauce (Raos, 4 carbs per 1/2 cup) 24 carbs
      Turkey Italian Sausage 0 carbs
      Cottage cheese (8 carbs per cup) 16 carbs
      Mozzarella cheese (8 carbs per cup) 16 carb,
      Parmesan (4 carbs per cup) 2 carbs
      eggs (less than two carbs) 2 carbs

      Total is 81 carbs in the whole casserole with the ingredients I used, about 10 carbs per serving. Of course everyone’s ingredients will be slightly different but this isn’t remotely 33 carbs in a serving, even if your ingredients weren’t quite as carb friendly as the ones I use.

  2. Making it right now with ricotta cheese. I think I will squeeze the squash with paper towel to get out water.

  3. Thanks for the delicious recipe my first time having spaghetti squash and I’m hooked

  4. This was absolutely delectable. Both the Husband and I declared the recipe a keeper. The left-overs were just as good, if not better than the first sitting. I must confess, I did sub ricotta for the cottage cheese, as it is more traditional for me than cottage cheese (and I don’t like cottage cheese at all!) in lasagna. Thanks for another great recipe!!!

  5. I would love to try this but my son is allergic to eggs. Do you have any suggestion for egg substitute?

    • Really the only purpose of the egg is to help the casserole hold together better. I'd just make it without the egg, knowing you'll have to take the pieces out a bit more carefully when you serve it. I think it will still taste great. Hope you enjoy!

  6. I made this for lunch today and it's amazing. I tweaked it by using low fat cottage cheese and part-skim milk. Then veggie crumbles instead of meat along with a ton of spinach tossed into the cottage cheese mixture. This is wonderful. I think it will be even better twice baked! Thanks so much!

  7. What temp do you bake the lasagna once assembled? 375 or 400?

  8. Wonder what I could sub for the cottage cheese, cannot do sheep or cow dairy. I will use buffalo mozzarella for the cheese part. This sounds delightful.


  10. I loved this recipe! Trying to be healthy to lose some weight and pasta is a vice… so I've now fallen in love with spaghetti squash. This recipe is just like lasagna… even better the following days!

  11. Made this tonight and it was wonderful! I went the lazy route and microwaved the squash for 12 minutes instead of roasting and it turned out fine. Thanks for the creation 🙂

  12. I made this last night and it was delicious! My only problem was it was a little watery, I am thinking that maybe it was the cottage cheese.

  13. We are looking for healthy choices that hold up well to freezing individual portions for work lunches. Do you know if this delicious-sounding recipe will freeze well?

    • Yes, I definitely think this will freeze well. By the way, you can look for the tag "Can Freeze" at the end of posts to see which things I think will freeze well or see thumbnails of all those freezer-friendly recipes on the page for Can Freeze. Hope that is helpful for you; I'm excited about this new feature!

  14. This is making me hungry! Can I find this squash this time of year??? If so, this will be on my table this weekend!

  15. Spaghetti squash is very high on my list for January (as you'll see in my posts later this month). For speed, I cook it in the pressure cooker, but oven roasting brings out more of the natural sweetness.