We bought a 20-pound bag of baking potatoes from Costco. And now I think I’m turning into a potato. That’s why you see spaghetti squash here today.
This is the closest thing to a detox you’ll ever see from our kitchen. Despite the fact that this past week I was burdened with thoughts that I’m slowly killing us with my horribly unhealthy cooking, I will not eat raw spinach by the handfuls to balance out our diet. Life is too short.
But we can handle spaghetti squash. And maybe it’ll act as penance for the 20 pounds of potatoes we’ve consumed.
This spaghetti squash is topped with pulled pork smothered in barbecue sauce and cheese, so everything written above may now be moot.
This is a simple, low-maintenance, moderately healthy dinner. Toss that pork (bonus – it’s a cheap cut of meat!) into the crock pot, smothered in your favorite barbecue sauce for a few hours. Thanks to a friend tip, I added a few tablespoons of honey to help the sauce caramelize and meld to the meat a little better. Let the spaghetti squash turn tender and crisp in the oven for just under an hour, then smother it with the deliciously savory and sweet pork. Top all of that off with cheese, some cilantro, and spicy red onions.
Let’s just call this winter comfort food with an abundance of squash-y fiber. My carb-loving self blissfully munched away on this dinner, enjoying it just as much the second day, fresh from a siesta in the refrigerator and a jaunt in the microwave.
Although I do wonder how it would taste on a potato.
- Pork roast, weighing between 1.5 – 2 lbs
- 1 3/4 cup barbecue sauce
- 2 tablespoons honey
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion, diced
- 2 tablespoons cilantro leaves, coarsely chopped
1. Mix together the barbecue sauce and honey. Place the pork (raw and defrosted if previously frozen) in a crock pot. Sprinkle with freshly cracked salt and pepper.
2. Pour the barbecue sauce over the pork and place on the low setting. Cover and cook for 6 hours on low, or until it shreds easily and is cooked all the way through. At hour 5, shred the meat and place back in its juices for the 6th hour (optional).
3. To cook the spaghetti squash, take a large, sharp knife and halve the squash lengthwise. Scrape out the seeds and discard. Brush the inside of the squash with olive oil and sprinkle with salt and pepper. Bake flesh side up on a baking sheet at 350 degrees Fahrenheit for 50 – 60 minutes, until the flesh is tender. Let cool, and fluff the squash, but keep it in its natural shell.
4. Top the spaghetti squash with some of the barbecue pork. Sprinkle with the shredded cheese. Bake at 350 degrees Fahrenheit for about 5 minutes, or until the cheese is melted.
5. Remove from the oven and top with chopped cilantro and red onion. Serve warm.
- You will likely have leftover pork and spaghetti squash, so serve it like pasta – pork on top of the squash, as leftovers with all the toppings.