Pork over Spaghetti Squash
Kerry and Gillian have been raving over spaghetti squash but I’ve never had it … I used K’s advise of using my
Pampered Chef stone baker, which I brushed first with grape seed oil, and used the label instructions of 350F for 45 minutes.
I cut the whole thing in half, scooped out the seeds and strings (some of which had sprouted!) and then laid it cut-side down on the baker. Under the cavity, I added garlic cloves to let them roast without drying out. Worked perfectly and was quite happy. I then tossed them into a tomato sauce.
I have heard about how the squash gets scraped out and it looks like spaghetti but I was surprised that it really does.
It has a good mild flavour – Steve thinks it tastes like squash and wouldn’t eat it, so this is lunches for me:
- 70g sliced pork tenderloin (protein)
- 1oz soft goat cheese (oil)
- ¾ cup spaghetti squash (carbohydrate)
- 1/3 cup tomato sauce (carbohydrate)
Total calories: 300; 5 servings
