If you love PIZZA and you love LASANGA you are going to LOVE this.

I came across this low carb, paleo friendly recipe (minus the cheese) from Julie Bauer of PaleOMG about a year ago and have LOVED it ever since. Julie is a GENIUS!

I adapted the recipe as you will see below, but you can view her original recipe HERE

Servings: 4-6 slices 


  • 600g spaghetti squash
  • 1 lb 96/4 Lean Ground Beef
  • 1 cup pizza sauce (no sugar added)
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • 1 egg, 2 egg whites whisked
  • Toppings: 1/3 cup part skim shredded mozzarella, 12 slices turkey pepperoni


  1. Preheat oven to 400 degrees
  2. Cut spaghetti squash lengthwise and scoop out the seeds. Place face down on a baking sheet covered with foil & nonstick spray.
  3. Cook for 30-35 minutes or until the skin is slightly soft to the touch. Set aside to cool and reduce heat to 350 degrees.
  4. Cook ground beef in skillet, then add pizza sauce and spices.
  5. Shred the spaghetti squash with a fork and measure out about 600g.
  6. Add meat mixture to spaghetti squash and then transfer to an 8×8 baking dish coated with nonstick.
  7. Whisk together eggs and pour over dish.
  8. Mix together so the liquid is absorbed well.
  9. Bake in oven for 1 hour. (Take out 1-2 minutes earlier to sprinkle with mozzarella and add pepperoni topping-optional)
  10. Let it cool before serving. Pair with a side salad or some roasted veggies & Voila! 


Macros per 1 slice (6 slice total) serving: 192 calories, 6.5g fat, 11 carbs, 23g protein

Makes GREAT leftovers. Seriously tastes even better the following days. It with also freeze very well for easy “make ahead & heat up” dinners.


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