If you've never experienced spaghetti squash, this is the recipe to kick off your new obsession. ...mushrooms, fresh basil, grass fed ground pork, spinach, and lots of garlic!
- 1 medium spaghetti squash yield 4 cups
- 1 pound grass fed ground pork
- 2 cups sweet red pepper chopped
- 5 oounces baby bella muchrooms chopped
- 1/2 cup onion chopped
- 3 cloves garlic chopped
- 2 tbs fresh basil chopped
- 4 cups baby spinach
- salt add to taste
- black pepper add to taste
- oregano add to taste
- onion powder add to taste
- garlic powder add to taste
- 1/4 cup ramono cheese grated (equals about 1/2 ounce)
To prepare spaghetti squash, cut a 3 pound spaghetti squash in half. Remove the seeds and drizzle with about a table spoon of olive oil. Season with salt, pepper, and seasonings to your taste.
Place squash, cut side down, on a cookie sheet. Bake at 350 degrees for 25-30 minutes, or until you can easily poke a fork through the skin. Baking time will depend on the size of your squash.
Flip the squash; it should be golden brown around the edges. Using a fork, scrape the flesh to create long strands.
Heat a large frying pan over medium-high heat. Add the ground pork, onions, garlic, pepper, mushrooms, and seasonings. Cook until meat is browned. Add spinach and fresh basil; continue cooking until wilted (about 1 minute).
Add the filling on top of your prepared squash halves. Sprinkle with Parmesan cheese. Bake for 5 minutes, or until heated through and cheese is melted.
This recipe works well with ground pork, ground beef, ground turkey, or ground chicken.
To save time, I cook the filling while the squash is baking.