Simple Spaghetti Squash Skillet
Pasta is what is for dinner!
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.