Cheesy Lasagna Boats

Steps

1. Preheat the oven to 400°F. Drizzle the inside of each squash half with olive oil, and sprinkle with salt and pepper. On a parchment-lined baking sheet, arrange the squash , cut-side-down. Using a knife, prick the outer shell of each squash half a few times. Bake for about 45 minutes (depending on the size), until softened with browning around the edges.

2. In a large pot over medium-high heat, add the olive oil. Once shimmery, add the ground beef, break it apart with a wooden spoon and sprinkle with the salt and pepper. Let sit, untouched, for 5 to 6 minutes to brown, then stir in 1 tablespoon of Italian seasoning. Once the meat has browned, use a slotted spoon to remove the meat, leaving behind any oil or rendered fat. Set the meat aside.

3. Reduce the heat to medium- adding a drizzle if there isn't much left behind- and add the onion and garlic to the pot. Reduce the heat to medium-low; season with salt and cook until the onions are soft and translucent, 8 to 10 minutes. Increase the heat to medium-high and add in the remaining Italian seasoning, tomato paste and salt/pepper to taste. Cook until the tomato paste caramelizes and deepens in color, about 2 minutes. Add the crushed tomatoes, chicken broth and cooked beef. Bring to a boil, then reduce the heat to simmer. Simmer the sauce for 45 to 60 minutes until thickened and flavorful; salt to taste toward the end of simmering.

4. In a medium bowl, combine all of the filling ingredients.

5. Allow the squash to cool for 10 to 15 minutes, then use a fork to scoop the inside out into a medium mixing bowl. Season well with salt and pepper, to taste.

6. In the empty shells, layer ricotta, sauce, squash and a generous pinch of the cheese (reserving 2 cups for the top). Repeat once more until the shells are nearly full. Top with the remaining cheese, and return to the oven for 45 to 50 minutes, until the tops and edges have browned. Let cool for 10 to 15 minutes before serving.