Hi everyone! This is another “what do I have in the fridge” recipe that I threw together the other day. I had 2 main ingredients – ground pork and a medium sized spaghetti squash. One of my favorite challenges in the kitchen is how to make flavors work together to make a really unique dish. And a challenge that I always accept! So here’s what I did…
- 3 chopped green onions (scallions)
- 1 small or medium spaghetti squash
- 1 pound ground pork
- Olive oil
- Salt & pepper
- 1 handful chopped parsley (I used dill, but only because that’s what I had in the fridge)
Boil the spaghetti squash for about 20 to 30 minutes until tender. You should be able to prick the skin with a fork. Take out of the water and let cool. Once cooled, cut in half, remove the seeds, and pull the squash out with a fork to make long, spaghetti-like pieces. Place in a bowl and set aside.
In a large non-stick fry pan, sauté the chopped scallions with some olive oil, salt, and pepper to taste.
Add in the ground pork. Add in about 1 tablespoon more olive oil and a bit more salt and pepper. Cook for 8-10 minutes until completely browned. There should be no pink color.
Next, add the spaghetti squash into the pan with the pork. Stir thoroughly and drizzle with another 1/4 cup olive oil, salt, and pepper.
Top with a little chopped parsley, or in my case, dill. The dill was actually quite good, but parsley really goes with the dish best. Let cook together for another 5 to 10 minutes or so, stirring frequently so the flavors combine.
Simple, easy, & healthy.