This is so hearty that it reminds me of homemade spaghetti with meat sauce. The bitter and tangy kale here is a good little palate refresher. Definitely worth making again on an autumn or winter night when you need some comfort.
INGREDIENTS:
10 oz ground pork
17.5 oz spaghetti squash
0.5 cup balsamic roasted red pepper sauce with olive oil
2 oz mozzarella cheese
3.5 oz green kale
1.75 oz celery
2 oz yellow onions, diced
1 tbsp balsamic vinegar
1 tbsp olive oil
1.25 tsp mixed herbs (garlic, paprika, oregano, thyme, and onion powder)
0.5 tsp crushed red pepper
DIRECTIONS:
1. Preheat oven to 425 degrees.
2. Halve spaghetti squash, if necessary. Remove seeds with a spoon. Drizzle the insides with olive oil and season with salt/epper.
3. Place squash (cut side down) on a lightly oiled, foil-lined baking sheet. Roast for 35minutes or until squash strands separate easily with a fork.
4. Slice celery across into 0.25 in pieces.
5. Remove and discard thick center stems from the kale. Roughly chop leaves into bite size pieces.
6. Heat 1.5 tbsp of oil in a large saute pan over medium-high heat. Add yellow onions and celery. Cook 3-4 minutes until onions are translucent, stirring occasionally.
7. Add ground pork. Season with mixed herb blent, 0.25 tsp salt, and pinch of black pepper. Stir to break up pork. cook 5-7 minutes or until pork is fully cooked.
8. Add balsamic roasted red pepper sauce with olive oil and 0.25 cup water. Season with crushed red pepper flakes (more or less to your taste preference). Stir to combine and heat the sauce, cooking 1-2 minutes. Salt and pepper to taste. Remove from heat.
9. Heat 1 tbsp oil in a medium saute pan over medium-high heat. Add kale and balsamic vinegar with olive oil. Stir to combine, cooking for 2-3 minutes or until kale is lightly wilted. Remove from heat.
10. Separate squash strands form peel with a fork.
11. Place squash noodles in a medium bowl. Sprinkle with half mozzarella cheese. Salt and pepper to taste. Stir until the cheese melts.
12. Divide spaghetti squash noodles between plates. Spoon pork rag over the top. Garnish with remaining mozzarella. Sere sautéed kale on the side.
This recipe serves 2.
MACRO INFO:
860 Calories, 70g Fat, 20g Net Carbs, 36g Protein
BALSAMIC ROASTED RED PEPPER SAUCE WITH OLIVE OIL
Take canned roasted red pepper, and blend with olive oil and balsamic vinegar to taste
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