Spaghetti squash is a fantastic substitute for pasta, but sometimes you just get sick of eating it like pasta, no matter how many sauces you come up with. This recipe is another tasty use for this versatile vegetable.
*Serves 2-8* (Leftovers, anyone?)
1 Large Spaghetti Squash
1 lb Ground Pork
6 Eggs (reduce as needed for desired texture; six eggs makes it quiche-like)
1 can Peas (approx 1.5 cups frozen)
1 can Carrots (fresh are fine too; boil first for desired softness)
1/2 Yellow Onion, chopped
2 Tbsp Sage
1 Tbsp Thyme
1/4 tsp Nutmeg
1/4 tsp Allspice
1/4 tsp Paprika
Coarse salt and pepper to taste
Preheat the oven to 350 degrees. With a large knife, poke several holes through the flesh of the squash all over, then place into a shallow baking dish. Bake for two hours. Remove from oven, cut in half, and set aside. While the squash is cooling, brown the ground pork in a large pan, chopping into small pieces with the spatula as it cooks. Stir in the thyme, nutmeg, allspice, paprika, 1 Tbsp of the sage, and salt and pepper to taste. While the meat is browning, remove the seeds from the squash and discard (or set aside for later use if you're a baked seed fan like me). With a fork, pull the spaghetti squash strands apart and loosely pack into a large glass baking dish. Add the pork, onion, peas, carrots, eggs, second Tbsp of sage, and salt and pepper, stirring until well blended. Bake for approximately one hour. Great fresh or reheated!