1/2cupshredded parmesan I used freshly grated parmesan but it isn't necessary
2Ouncesmozerella cheeseFresh or shredded
Directions for the squash (can be done ahead)
Preheat oven to 350 (or just use microwave).
With a large, sharp knife, cut the spaghetti squash in half. With a strong spoon, scoop out the seeds. Then, if using the oven, lay the squash flesh-side down on a baking sheet and bake for about an hour (flesh will be soft and easy to penetrate with a fork). If using the microwave place the squash flesh side down on a plate and microwave about 20 minutes (or until soft.).
Let the squash cool so you can handle them and then take a fork and rake the flesh into a bowl. It will come out in strands....like spaghetti! Set the empty squash shells aside and save for later use as a baking "vessel" if you want.
Cover the bowl of strands and put in the refrigerator to use when ready.
Directions for the Lasagna
Preheat the oven to 375 degrees.
In a large skillet, saute the onion in oil over med high heat for around 5 minutes, or until translucent. Add the ground pork to the pan and saute with the onions until no longer pink. When meat is no longer pink, add the garlic, spices and tomatoes.
Turn the burner down to medium-low heat and let the meat sauce simmer about 10 minutes.
While the sauce is simmering, add the ricotta, parmesan and egg in a bowl and stir together until thoroughly combined.
Now you are ready to layer the lasagna. Put some meat sauce in the bottom of a glass baking pan or in the saved shells of the spaghetti squash. Then add a layer of the spaghetti squash on top of the meat sauce and then a layer of the cheese mixture. Add one more layer of the meat sauce and then top it off with little dollops of mozzarella cheese if using fresh or a layer of shredded mozzarella if using packaged.
Bake for 30 minutes at 375 degrees. Let it sit for 5 minutes or so before serving so it can "set".
** Add chopped up black olives and/or baby spinach for more taste and nutrition.