Walking through the Farmers Markets and even the produce sections of the Supermarkets you can’t help but notice all of the spaghetti squash. John and I have really gotten to like spaghetti squash and it lends itself really well to pork and tomato sauce! I am sure you will enjoy this dish as much as we did. Enjoy!
- • 1 spaghetti squash
- • 1 tsp. extra-virgin olive oil
- • 1 lb. Circle B Ranch ground pork
- • 1 small yellow onion, diced
- • 3 cloves garlic, minced
- • ½ cup diced red bell pepper
- • 8 oz. sliced mushrooms
- • 3 cups fresh diced tomatoes
- • 2 cups Marina’s Italian Style Tomato Sauce
- • 2 Tbsp. fresh parsley
- • 2 tsp. chopped fresh basil
- • ½ tsp. chopped fresh oregano
- • Pinch of hot pepper flakes
- • Sea salt and freshly ground black pepper, to taste
- • Sprinkling of all-natural parmesan cheese (optional)
For Spaghetti Squash Prep
- Cut a medium spaghetti squash in half, scoop out the seeds.
- Very lightly coat the inside with olive oil.
- Bake at 375°F, skin side up, on a flat sheet pan for about 45minutes.
- Cool a bit, and use a fork to shred “spaghetti” out of the skin. Use paper towels to soak up a little of the moisture.
For the Skillet
- Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside.
- Heat olive oil in skillet; once hot add onion and red bell pepper and sauté until tender, about 3 minutes, adding in garlic and mushrooms during last 30 seconds of sautéing.
- Pour in diced tomatoes and sauce. Stir in fresh parsley, basil, oregano, pepper flakes, and season with salt and pepper to taste.
- Bring to a gentle boil then add cooked spaghetti squash noodles and cooked meat; stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.
- Garnish with fresh chopped basil and a touch of parmesan. Serve warm.