So, I’m throwing this one out here today. My BF was not happy when I told him I was making lasagna, and presented him with this – but in the end he licked the plate, so pretty sure I did something right. 🙂
This works perfectly for that day you want something low-carb but still über comforting. It’s been raining for days here in the Pacific Northwest, so I’ve been feeling like I need that type of food for a while now. If you’re anywhere near Vancouver, I’m sure you’ll be whipping this up tonight, as you’re feeling it too!
Spaghetti Squash Lasagna
Serves 2 – 3 (depending on the size of your squash)
- 1 medium size spaghetti squash, halved & seeds removed
- Coarse sea salt
- Freshly ground black pepper
- 3 anchovy fillets, packed in oil
- 1 lb. ground pork
- 1 shallot, chopped
- 2 cloves garlic, sliced
- 1 – 6oz. can of whole San Marzano tomatoes
- 1/2 can of tomato paste
- 2 Tbsp fresh oregano, chopped
- 1 cup feta cheese, crumbled
- 2 cups part-skim mozzarella, grated
- 1/4 cup Parmesan cheese, grated
- 2/3 cups fresh Italian parsley, chopped finely (1/2 for sauce, 1/2 for garnish)
- 1/3 cup Kalamata olives, pitted & chopped, optional
Heat oven to 400F. Half the spaghetti squash and remove the seeds – discard. Season the flesh of the squash with a drizzle of EVOO, a good sprinkle of sea salt, and freshly cracked black pepper. Place flesh-side-down on a parchment lined baking sheet. Toss in the oven for 1 hour.
In the meantime, heat a couple of Tbsps of EVOO in a large pan or Dutch oven on medium heat. When the oil is hot, add in the anchovy, and allow to melt into the oil. Then add in the ground pork – let sit in the oil to brown and crisp up before you start tossing it around – approx. 4 minutes. Add in the shallot and garlic, and toss to combine. After another 4 or 5 minutes, add in the can of tomatoes, and using a wooden spoon begin scraping up the bits on the bottom of the pan. Add in the tomato paste, and oregano. Toss to combine.
Reduce the heat to low, and let bubble away for 20 minutes, at least. Stirring occasionally.
In a medium bowl, combine feta cheese and mozzarella
Remove the squash from oven, when cool enough to handle, using a fork, begin to scrape the spaghetti strands – being careful not to rip the skin/shell. Place the strands into the sauce and half the Italian parsley, and toss to combine. Taste, season with sea salt and pepper accordingly, and toss again. Spoon, evenly, back into the squash shells – layering with half of the cheese mixture, half-way through assembly. Top with the final bit of cheese, and also the Parmesan cheese.
Place back in the oven for 20 – 30 minutes, or until the cheese is browned and bubbly. Sprinkle with Kalamata olives and the final bit of parsley.
Serve piping hot with a lovely glass of “hit me in the face” red wine.
I could eat this every day. I mean, what’s not to like? Squash? Great. A delicious tomato/meat sauce? Yes, please. Cheese? You had me at “hello”.