| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Servings |
people
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Ingredients
- 1 Spaghetti squash
- 3 T olive oil
- 1 Medium yellow onion diced
- 1 carrot diced
- 4 cloves garlic
- 1 lb ground pork
- 1 24 oz. can can 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
Ingredients
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Instructions
- In a large pan, heat about 1 Tablespoon of olive oil and saute onions and carrots until softened about 5 minutes.
- Add garlic and saute for about 1 minute until fragrant, stirring often so garlic won’t burn.
- Add meat and brown with vegetables. Drain off any excess fat.
- Add crushed tomatoes, tomato paste, tomato sauce, oregano, salt and pepper.
- 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
- In a bowl mix ricotta, parmesan, mozzarella, a tablespoon of olive oil and fresh basil.
- Season with salt and pepper.
To make the lasagne boats:
- Fill inside of each squash with enough meat sauce to fill the entire squash.
- Spread a layer of cheese sauce on top of meat sauce.
- Layer provolone over the top of the squash. I generally use about one and a half slices per squash.
- 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.
- Take the foil off and bake for another 20 minutes or until the top is golden and the inside is bubbling and hot.
- Let sit for about 5 minutes before serving or you might burn your tongue!! Enjoy!