Spaghetti Squash Lasagna Boats
Servings: 4
prep time: 15 minutes
cook time: 1 hour & 10 minutes
meal prep?
yes
You’ll need:
3 tbsp tallow, melted
5 garlic cloves, minced
1 lb. ground beef
1 onion, finely diced
1 28-oz. can crushed tomatoes with basil
1 dried bay leaf
2 tsp oregano
1 tsp red chili flakes
2 medium spaghetti squash
1/2 cup milk
1/2 cup ricotta cheese
1/2 cup fresh basil, chopped
1 1/2 cups mozzarella cheese, shredded
salt and pepper, to taste
Preheat the oven to 425 degrees and line a baking dish for each squash with parchment paper.
Prepare the squash:
slice the squash, scoop out the seeds and drizzle cut side with 1 tbsp tallow, salt, and pepper. flip cut side down, poke holes with a fork & roast for 30 minutes.
place squash cut side up in baking dish.
Make the sauce:
Heat a large saucepan with remaining tallow over medium-high heat until it shimmers. add the onion and garlic, cooking until softened, about 5 minutes. add the ground beef and brown, breaking it up with a wooden spoon. reduce heat to low, add the tomatoes, bay leaf, oregano, red chili flakes, salt and pepper. simmer for 15 minutes then remove the bay leaf.
prepare the ricotta:
In a medium bowl, mix together the milk, ricotta cheese and basil. season with salt and pepper.
Assemble the lasagna:
Sprinkle a thin layer of mozzarella in the bottom of each squash. evenly divide the sauce between the squash bowls. evenly divide the ricotta mixture over the meat sauce. top with remaining mozzarella. cover loosely with foil.
Place in oven and bake 20 minutes. remove foil and bake an additional 20 minutes or until squash is fork-tender and cheese is golden brown.
Remove from oven and let sit for 5 minutes.
Store leftovers in an airtight container for up to 3 days.
