Spaghetti squash bowls for anyone who can’t be bothered to zoodle . Mother nature does the work for you. All you need is an oven to roast your squash before scraping the inside and pulling strands of “spaghetti.”
A tip: Even though it might feel counterintuitive – if you want longer faux pasta, slice the squash horizontally rather than end to end.
When you take a peek inside and examine which direction the stringy flesh runs, you’ll find a circular pattern. Cutting a spaghetti squash across its width preserves those lengthy ribbons. This way, you can twirl them around your fork and feel like you’re eating the real thing.
Provided you have leftover slow cooked pork on hand , this dish comes together quickly. You could even bake the spaghetti squash beforehand for a quick dish that’s ready in minutes.
Italian Spaghetti Squash Bowls With Shredded Pork
- 1 spaghetti squash, baked and scooped
- 1 onion, minced
- 3 cloves garlic, minced
- 4 tbsp. olive oil
- 2 tsp. dried oregano
- 1 tbsp. fresh thyme leaves, chopped or 1 teaspoon dried
- 1 bunch fresh basil, coarsely chopped or 1 tablespoon dried
- 2 tsp. coarse sea salt, plus more to taste
- 2 c cooked shredded pork
- 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. When cool enough to handle, cut squash in half lengthwise. Scoop out seeds and discard. Gently scoop out “spaghetti” flesh and set aside.
- While squash is baking, mince onion and garlic. Chop thyme and basil.
- In a small bowl, whisk together half of olive oil, thyme, basil, oregano, and sea salt.
- In a saute pan, warm remaining olive oil. Saute onion and minced garlic until onions are soft, 2-3 minutes.
- Add pork to saute pan, along with olive oil and seasoning mixture. Combine well, heating pork all the way through 3-5 minutes.
- Place warm spaghetti squash in a serving dish and top with seasoned pork. Serve.