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.
DSC_0006 Simple, easy, & healthy.