1c Pomi Strained Tomatoes (they recommend this brand only because they are tomatoes only! Other brands add sugar!)
4ozRicotta Cheese
2ozshredded mozzarella cheese
Olive oil
2tbsp fresh basil
1cloveFresh garlic
2tspdried parsley flakes
1/4tspteaspoon crushed red pepper flakes
1/4tsp fresh coarse ground black pepper
Salt and Pepper to Taste
Instructions
Preheat oven to 400°. Wash spaghetti squash and cut off stem. Slice squash lengthwise. Scoop out the inside like you would a pumpkin!
Brush with olive oil, season with salt and pepper.
Place cut side down in baking dish with a about 1/2 inch water in the bottom of the dish. As the squash cooks, you can add more water if need to prevent burning.
Roast for 45-60 minutes or until inside is soft and easily “fluffs” with a fork. It will resemble spaghetti.
Making the Lasagna Filling
While squash is cooking, brown lean ground buffalo, turkey, or beef in large skillet over medium heat.
Remove meat from the pan and set aside.
Add sauce to the pan along with all seasonings and simmer. Return the cooked meat to the pan and mix into the sauce.
In a mixing bowl, combine the ricotta, mozzarella, and fresh basil.
When squash is tender, remove from oven and use a fork to fluff to get the inside of the squash to look like spaghetti noodles. You don’t have to get at ALL of the squash, you can scoop more later when you get to the bottom after it’s been filled.
Let's start building the boat! Start with a scoop of the red sauce, followed by a layer of the cheese mixture, and repeat the layers until you’ve overfilled your squash, ending with a layer of red sauce and then topping them with mozzarella.
Turn the oven to broil and put them back in to brown up the cheesy top.