Keto Spaghetti Squash Lasagna

Instructions:

1. Prepare the Spaghetti Squash:
   • Preheat the oven to 400°F (200°C).
   • Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut side down on a baking sheet.
   • Bake for about 40-50 minutes or until the squash is tender.
   • Use a fork to scrape the strands of spaghetti squash.
2. Prepare the Filling:
   • In a skillet, brown the ground beef or turkey over medium heat.
   • Add diced onion and minced garlic to the skillet and sauté until softened.
   • Stir in the low-carb marinara sauce, dried oregano, dried basil, salt, and pepper. Let it simmer for a few minutes.
3. • In a baking dish, layer half of the spaghetti squash strands.
   • Spread half of the meat sauce over the spaghetti squash.
   • Dollop half of the ricotta cheese over the sauce.
   • Assemble the Lasagna:
   • Sprinkle half of the shredded mozzarella and grated Parmesan over the ricotta.
   • Repeat the layers with the remaining ingredients.
4. Bake:
   • Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
5. Serve:
   • Garnish with fresh basil if desired and serve hot.

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