Low Carb “White Lasagna” Baked Spaghetti Squash with Mushrooms

This low carb and keto white lasagna recipe is a wonderful way to eat spaghetti squash as pasta! If you have non-keto eaters in your family, you can split the filling and the sauce and make two square dishes - one with spaghetti squash and one with lasagna noodles. You can also add any type of meat to this recipe.

INGREDIENTS

• 1 spaghetti squash, roasted and shredded
• 1 12-ounce package fresh mushrooms, sliced
• 3 tablespoons Olive Oil
• 2 cloves garlic, peeled and minced
• ½ grated asiago for top

FILLING

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 cups ricotta cheese, well drained

• ¼ cup grated Asiago cheese

• ¼ teaspoon grated nutmeg

• ½ cup shredded Emmentaler or Jarlsberg cheese

SAUCE

• 4 tablespoons butter

• 4 tablespoons all-purpose flour (can sub but the small amount of flour doesn't add much to the overall carb count)

• 2 ½ cups milk

• 1 teaspoon salt

• ½ teaspoon grated nutmeg

DIRECTIONS

1. Preheat the oven to 375ºF. Lightly grease a 13- X 9-inch or larger baking dish. Set aside.

2. Do a quick sauté of the mushrooms and garlic with the olive oil. Do not overcook the mushrooms and leave with a bit of firmness. Set aside. 

3. To make the filling, in a bowl, mix the ricotta and 1/4 cup Asiago cheese, Emmentaler and the nutmeg. 

4. Spread a thin layer of spaghetti squash over bottom of baking dish, mostly covering the bottom of the dish. 

5. Spread the filling over top of the spaghetti squash. Spread the mushrooms on top of the filling.

6. Put another thin layer of spaghetti sauce over the filling and mushrooms.

7. To make the sauce, melt 4 tablespoons of the butter in a saucepan, over medium-high heat. Add the flour and whisk the mixture for 1 minute or until a smooth paste is formed. 

8. Lower the heat, and gradually add the milk, continually whisking until the sauce starts to 

thicken. Remove the sauce from the heat, add the salt and 1/4 teaspoon of the nutmeg, and stir to blend. 

9. Pour sauce over the entire dish, being sure to cover everything.

10. Sprinkle on the remaining ½ cup Asiago cheese and grate a bit of nutmeg over the top. (Basically you need to cover the top with grated cheese.)

11. Bake for 30 to 35 minutes or until heated through, then run under the broiler for about 2 minutes to brown the top. Serve immediately.

Note: Parmigiano-Reggiano cheese can be substituted for the Asiago.

Servings: 8-9
Nutritional Info per Serving (from recipe calculator on Spark People):
375 calories | 12g carbs | 23g protein | 26g fat (15g saturated)