Italian Spaghetti Squash Bowls with Shredded Pork

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Servings: 4 Prep: 15 min Cook: 45 min Dairy Free GAPS Gluten Free Low Carb Paleo Cook for One Oven Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Spaghetti Squash, Fresh Basil, Extra Virgin Olive Oil, Dried Oregano, Fennel Seeds, Red Pepper Flakes, Ground Black Pepper

Italian Spaghetti Squash Bowls with Shredded Pork

Ingredients

1 spaghetti squash ⚠

1 yellow onion

1 bunch fresh basil ⚠

4 tablespoons extra virgin olive oil ⚠

1 teaspoon dried thyme

2 teaspoons dried oregano ⚠

1 teaspoon fennel seeds ⚠

¼ teaspoon red pepper flakes ⚠

1 ½ teaspoons sea salt, or to taste

1 tablespoon minced garlic

1 pound shredded pork

ground black pepper, to taste ⚠

Instructions

1. To prepare the squash: In a shallow, non-reactive baking dish, roast the squash at 375F for 30-45 minutes or until squash is soft when punctured with a fork.

2. When cool enough to handle, cut squash in half lengthwise. Scoop out seeds and discard. Gently scoop out “spaghetti” flesh and set aside.

3. While squash is baking, peel and mince onion. Chop basil.

4. In a small bowl, whisk together half of the olive oil, thyme, basil, oregano, fennel seeds, red pepper flakes, and sea salt.

5. In a sauté pan, warm remaining olive oil. Sauté onion and minced garlic until onions are soft, 2-3 minutes.

6. Add pork to sauté pan, along with olive oil and spice mixture. Combine well, heating pork all the way through 3-5 minutes.

7. Place warm spaghetti squash in a serving dish and top with pork mixture. Season with salt and pepper to taste. Serve.