16ouncesfresh mozzarellasliced into 1/4 inch rounds
Thinly sliced fresh basilfor garnish (optional)
SUPER GARLIC PIZZA blendfor garnish
Preheat the oven to 375°F.
Slice the spaghetti squash in half lengthwise. Scoop out the seeds, then sprinkle the cut sides with salt and pepper. Place both halves face down on a rimmed baking sheet and roast for 35 to 45 minutes, until the flesh of the squash is translucent and the skin begins to soften and easily separates from the “noodles” inside. Allow the squash to cool enough that you can handle it, then scoop out the “noodles” into a large roasting pan. Set aside.
While the squash is roasting, make the sauce: In a large skillet over medium-high heat, cook the bacon until the fat has rendered and the bits are crispy, about 8 minutes. Add the carrot, onion, and celery and sauté for about 8 minutes, until the onion and celery are translucent. Add the garlic and cook for 1 minute more, or until fragrant.
Add the pork, veal, and spice blend and cook until the meat is browned and cooked through, about 10 minutes.
Add the coconut milk, white wine (if using), and tomato paste. Turn the heat down to medium-low and simmer, stirring occasionally, for 20 minutes, or until the sauce has thickened and any alcohol has evaporated. Add salt and pepper to taste. Remove from the heat.
Add the sauce to the roasting pan with the spaghetti squash noodles and mix well to combine. Lay the slices of cheese on top.
Place an oven rack just under the broiler and set the oven to broil. Place the roasting pan in the oven just under the broiler for 2 to 5 minutes, until the cheese is melted and lightly browned.
Garnish with thinly sliced fresh basil, if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 weeks. To defrost, place in the refrigerator overnight, then reheat before serving.