This recipe is a spin-off from a great recipe by Half Baked Harvest. I simplified the recipe and definitely made it my own. The great thing about any recipe is that you can easily tweak any one of them to suit your tastebuds! This is the perfect meal for a cold evening, and I didn’t even miss the pasta.
1 spaghetti squash
3 T olive oil
1 medium yellow onion, finely diced
1 carrot, finely diced
4 cloves garlic
1 lb. ground pork, beef or lamb
1 24 oz. can of San Marzano crushed tomatoes
1 T tomato paste concentrate
1 8 oz. can tomato sauce
2 T chopped fresh oregano
¾ C whole milk ricotta cheese
¼ C shredded parmesan cheese
¼ C shredded mozzarella
2 T chopped fresh basil
4 slices smoked provolone cheese
Salt and pepper
Directions to roast squash:
1. Preheat oven to 350.
2. Slice off stem area.
3. Stand squash on the freshly cut end and using a sharp knife, cut the squash in half.
4. Scoop out the seeds.
5. Drizzle insides of the squash with 1 T olive oil and sprinkle with salt and pepper.
6. Put face down on a parchment paper-lined cookie sheet and puncture the entire surface with a fork.
7. Roast squash for 30 minutes or until it is easily punctured with a fork.
8. Set aside.
For the meat sauce:
1. In a large pan, heat about 1 Tablespoon of olive oil and saute onions and carrots until softened about 5 minutes.
2. Add garlic and saute for about 1 minute until fragrant, stirring often so garlic won’t burn.
3. Add meat and brown with vegetables. Drain off any excess fat.
4. Add crushed tomatoes, tomato paste, tomato sauce, oregano, salt and pepper.
5. Let the sauce simmer for about 15 minutes and then taste to make sure it is seasoned the way you want it.
For the cheese sauce:
1. In a bowl mix ricotta, parmesan, mozzarella, a tablespoon of olive oil and fresh basil.
2. Season with salt and pepper.
To make the lasagne boats:
1. Fill inside of each squash with enough meat sauce to fill the entire squash.
2. Spread a layer of cheese sauce on top of meat sauce.
3. Layer provolone over the top of the squash. I generally use about one and a half slices per squash.
4. Cover loosely with foil (making sure the foil is not touching the top of the squash or otherwise the melted cheese will stick to the foil) and bake in a 350 oven for 20 minutes.
5. Take the foil off and bake for another 20 minutes or until the top is golden and the inside is bubbling and hot.
6. Let sit for about 5 minutes before serving or you might burn your tongue!!
© The Sown Life LLC, 2019