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    Home » Pizza Squash Noodle Lasagna Bake

    Pizza Squash Noodle Lasagna Bake

    7 November, 2014 by Stacey 13 Comments

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    Pizza Squash Noodle Lasagna Bake is a grain-free, low carb cheesy, saucy, meaty, spaghetti squash bake.

    Pizza Squash Noodle Lasagna Bake- Low carb & Gluten free

    Pizza Spaghetti Squash Lasagna

     

    Pizza Squash Noodle Lasagna Bake is a grain-free, low carb pizza-flavored, spaghetti squash layered, lasagna bake.

    All of my favorite Italian foods combined in a dish (pizza, spaghetti, and lasagna). It is cheesy, meaty, and saucy! 

    Layered with ricotta, mozzarella, parmesan, and pepperoni goodness. You just can’t go wrong here with this baked, Italian comfort food dish.  

    Also includes directions for easy whole spaghetti squash oven roasting.

    Pizza Squash noodle lasagna bake

    Poke holes all over squash.

    Pizza Squash noodle lasagna Bake

    Bake whole squash for 60 to 65 minutes.

    Pizza Squash noodle lasagna Bake

    Cut cooled squash in half, and scrape out noodles with a spoon.

    making squash noodle lasagna

    Layer half of squash noodles on bottom of pan.

     

     

     

     

     

     

     

     

     

     

     

     

     

    making squash noodle lasagna

    pour half of the sauce over noodles. Add ricotta, then the remainder of noodles , and the sauce.

    Pizza Squash noodle bake

    Top with pepperoni, mozzarella, and parmesan cheese.

     

    Click here to Pin It to Pinterest

    Pizza Squash Noodle Lasagna Bake- Low carb & Gluten free

    Scroll to the bottom of post for printable recipe card 

    Pizza Squash Noodle Lasagna Bake Ingredients:

    • 1 medium size spaghetti squash, 3 cups roasted cut squash

    Marinara Meat Sauce & other Ingredients:

    • 1 lb ground beef, browned and drained of excess grease.
    • 5 slices of pepperoni or salami, chopped (use a GF uncured nitrate free brand)
    • 2 ¼ cups tomato sauce or puree, make sure it has only tomatoes as ingredients
    • 3 cloves garlic, peeled and minced
    • 1 tbsp Italian seasonings
    • 1 tsp olive oil
    • ¼ tsp sea salt *optional
    • Toppings:
    • ½ cup whole ricotta
    • 12 slices pepperoni or salami
    • 1 cup mozzarella cheese
    • 1 ½  tbsp parmesan cheese

    Directions:

    1. Preheat oven to 375 F and line a shallow baking sheet. Using a sharp knife or metal skewer, poke holes all over spaghetti squash. Place whole squash on a shallow baking sheet and bake for 60 to 65 minutes, turning squash half way through baking time.
    2. Remove squash from oven and let cool for 10 minutes. Preheat oven to 400 F for baking later.
    3. In a medium saucepan, over medium heat combine:  2 ¼ cups tomato sauce, 1 lb browned ground beef, 5 slices chopped pepperoni, 3 cloves minced garlic, 1 tbsp Italian seasonings, 1 tsp olive oil, and ¼ sea salt. Heat and stir to a low boil, then reduce heat cover and simmer for 10 minutes.
    4. Now you can easily cut in half the spaghetti squash and scoop out all the seeds. Then scrape with a large spoon the squash noodles and place in a large bowl.
    5. Remove marinara sauce from heat and let cool a little.  Oil or grease a 13 x 9 inch casserole baking dish. Cover bottom of the dish with half of the spaghetti squash, then pour half of the marinara sauce over the top of squash noodles. Spoon small clumps of ricotta cheese over and across the top of the sauce.
    6. Layer the other half of squash noodles on top of the ricotta, then pour remaining marinara over the top of noodles. Then place pepperoni slices across the top of sauce. Sprinkle mozzarella cheese and Parmesan over the top.
    7. Bake for 25 minutes.  Remove from oven, cool, and serve.

    Nutrition Facts: Serving size:Yield: 9 servings, Amount per serving: Calories: 244, Fat: 15 g, Carbohydrates: 9 g / Net Carbs: 7 g, Sugar: 4 g, Sodium: 284 mg without the optional sea salt, Fiber: 2 g, Protein: 20 g

    *all nutritional data are estimates based on the products I used

    Pizza Squash Noodle Lasagna Bake, Grain free, low carb, Italian, cheesy, comfort food

    Pizza Squash Noodle Lasagna Bake

    Stacey
    Pizza squash noodle lasagna bake is a cheesy, meaty, Italian, low carb comfort food.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Total Time 2 hrs
    Course gluten free, grain free, low carb, primal
    Cuisine main dish
    Servings 9
    Calories 244 kcal

    Ingredients
     
     

    • Pizza Squash Noodle Lasagna Bake Ingredients:
    • 1 cups medium size spaghetti squash 3 roasted cut squash
    • Marinara Meat Sauce Ingredients:
    • 1 lb ground beef browned and drained of excess grease.
    • 5 slices of pepperoni or salami chopped, (use a GF uncured, nitrate free brand)
    • 2 ¼ cups tomato sauce or puree make sure it has only tomato as ingredients
    • 3 cloves garlic peeled and minced
    • ½ tbsp Italian seasonings
    • 1 tsp olive oil
    • ¼ tsp sea salt *optional
    • Toppings:
    • ½ cup whole ricotta
    • 10 slices pepperoni or salami
    • 1 cup mozzarella cheese
    • 1 ½ tbsp parmesan cheese

    Instructions
     

    • Preheat oven to 350 F and line a shallow baking sheet. Using a sharp knife or metal skewer, poke holes all over spaghetti squash. Place whole squash on the shallow baking sheet and bake for 60 to 65 minutes, turning squash half way through baking time.
    • Remove squash from oven and let cool for 15 minutes. Preheat oven to 400 F for baking later.
    • In a medium sauce pan, over medium heat combine: 2 ¼ cups tomato sauce, 1 lb browned ground beef, 5 slices chopped pepperoni, 3 cloves minced garlic, ½ tbsp Italian seasonings, 1 tsp olive oil, and ¼ sea salt. Heat and stir to a low boil, then reduce heat cover and simmer for a 10 minutes.
    • Now you can easily cut in half the spaghetti squash and scoop out all the seeds. Then scrape with a large spoon the squash noodles and place in a large bowl.
    • Remove marinara sauce form heat and let cool a little. Oil or grease a 13 x 9 inch casserole baking dish. Cover bottom of dish with half of spaghetti squash, then pour half of marinara sauce over the top of squash noodles. Spoon small clumps of ricotta cheese over and across the top of the sauce.
    • Layer the other half of squash noodles on top of the ricotta, then pour remaining marinara over the top of noodles. Then place pepperoni slices across the top of sauce. Sprinkle mozzarella cheese and Parmesan over the top.
    • Bake for 25 minutes. Remove from oven, cool, and serve.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    * all nutritional data are estimates based on the products I used*

    Nutrition

    Serving: 1gCalories: 244kcalCarbohydrates: 9gProtein: 20gFat: 15gSodium: 284mgFiber: 2gSugar: 4g
    Keyword Keto lasagna, spaghetti squash recipes
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
    Pizza Squash Noodle Lasagna Bake- Low carb & Gluten free

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    Pizza Squash Noodle Lasagna Bake- Low carb & Gluten free


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    Reader Interactions

    Comments

    1. Hope

      March 21, 2019 at 5:37 pm

      5 stars
      This was delicious and very easy to make!

      Reply
    2. Alisha

      February 10, 2016 at 3:18 pm

      5 stars
      Just made this for dinner tonight. Another Beauty and the Foodie success! Last night we had the Chicken Bacon Biscuit Pot Pie (and leftovers for lunch :)), and I also have some Easy English Muffins cooking up right now :). Thanks for helping to make the switch over to paleo much easier!

      Reply
      • Stacey

        February 11, 2016 at 12:10 pm

        Alisha, thank you for trying another recipe and taking the time to comment 🙂 You're very welcome & thanks for being so kind and supportive.

        Reply
    3. Lisa

      July 14, 2015 at 9:21 pm

      Stacey,
      Could this dish be made a day or two ahead of serving and be either frozen or kept refrigerated before cooking?

      Reply
      • Stacey

        July 17, 2015 at 9:43 am

        Lisa, I think it could be made it advance and refrigerated or frozen before baking. Just would need to adjust the baking time if frozen.

        Reply
    4. Melissa Brinkley

      June 18, 2015 at 7:40 pm

      4 stars
      I've been microwaving my spaghetti squash for years. Poke 3-4 times deeply.... micro for 6-10 minutes. Let cool, cut in half, remove seeds and fork it out as usual. The only time this failed, was when I didn't poke it deeply enough... it blew up... spaghetti squash atomic bomb... ceiling, floor... across the room...LOL.

      Reply
      • Stacey

        June 20, 2015 at 12:23 pm

        Melissa, thanks for sharing how to do this in the microwave. I can't tell you how many things I have exploded in the microwave, lol. Wow, I'm imagining a spaghetti squash explosion would be quite impressive!! I will be ever so careful when I try this 🙂

        Reply
        • Melissa Brinkley

          June 20, 2015 at 9:47 pm

          I can't wait to try this recipe...all the goodness we love!!

          Reply
          • Stacey

            June 22, 2015 at 9:39 am

            Thank you Melissa!

            Reply
    5. Rebecca

      June 05, 2015 at 11:17 am

      This was a huge hit with my kids and husband! Thank you!!!

      Reply
    6. Leslie

      May 27, 2015 at 8:15 am

      OR: Cut raw spaghetti squash in half, long ways. Put both pieces, face down on a microwave safe plate. Cook on high for 10-12 mins. The squash should give easily when pressed, check each end as well as the middle. My micro is very old, so I go for the longer time.

      Reply
    7. Kelly @ A Girl Worth Saving

      November 11, 2014 at 5:58 pm

      5 stars
      OMG, That looks amazing woman! I'm going to have to make this stat!

      Reply
      • Stacey

        November 12, 2014 at 11:42 pm

        Many thanks Kelly, you are too kind.
        ~Stacey

        Reply

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