Simple roast squash is the perfect (edible) bowl for this zesty, colorful meal!
- 2 whole spaghetti squash
- 1 tablespoon peanut oil
- 4 cloves garlic, minced
- 1 shallot, thinly sliced (about 2 tablespoons)
- 1 tablespoon freshly grated ginger
- 1 pound ground pork
- 2 tablespoons hoisin sauce*
- 2 tablespoons low sodium soy sauce*
- 1 1/2 teaspoon chili garlic sauce
- 1/2 teaspoon sesame oil
- 1/2 cup shredded red cabbage
- 2–3 green onions, sliced
- *optional: use gluten free
- Preheat oven to 400°F. Cut each squash in half horizontally and scoop out the seeds. Lay them cut-side down in a roasting pan or other baking dish, and add about an inch of water. Place the pan in the preheated oven and roast for 45-60 minutes, until tender when poked with a fork.
- While the squash is roasting, heat oil in a large, non-stick skillet over moderate heat. Add garlic, shallot and ginger and sauté until fragrant and beginning to soften, about 2 minutes. Add pork and cook, breaking it up with a wooden spoon or spatula as you go, until it is browned all over. Add hoisin, soy sauce and chili garlic cause and continue cooking until the meat is cooked through. Remove from heat.
- To serve, place each squash on a plate, cut-side up. Drizzle each with 1/8 teaspoon sesame oil. Place 1/4 of the pork mixture inside each squash. Sprinkle cabbage and green onions over top to garnish. Enjoy!
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
Big Flavors Rating: 5 Stars