I have been using spaghetti squash for over 38 years and came up with this one yesterday.
Spaghetti squash stuffed with marinated pork tenderloin tips, onions and various spices. Roasted in the oven with deep fried Brussel Sprouts and gravy.
Hungry yet?
Hungry yet?
The fried Brussel sprouts & my gravy are separate recipes. (Generally you have to pay for them...)
Average/large sized squash.
About 3/4 lbs of cubed pork tenderloin tips, dry rubbed with Carolina seasoning mix and a small amount (very small amount of thyme) marinated for 3-4 days.
Open the top of a well balanced (sitting in the pan) squash.
Clean out the seeds, feed them to the squirrels another meal there. Spaghetti squash seed fattened squirrel, yummy!
Sprinkle garlic bread seasoning around the inside of the squash, drizzle white truffle oil, ground pepper, tarragon & Thyme (small amount). Cram (do not break the shell of the squash) the tenderloin into the space mixed with cut onion (white sweet). Add a dollop of butter and drizzle with dry Marsala wine. Cap and cook @ 375 for 60-120 min (size dependent, longer better).
To serve, clean out the pork from the squash, then clean out the strands of your squash into a bowl, add a little more butter...
Place the squash in a bowl, top with the pork and gravy, serve the Brussel sprouts on the side in a separate small bowl.
This is the base recipe, amazing results. Give it a try and play with it, my next stuffed spaghetti squash recipe will be with lobster...
W
Average/large sized squash.
About 3/4 lbs of cubed pork tenderloin tips, dry rubbed with Carolina seasoning mix and a small amount (very small amount of thyme) marinated for 3-4 days.
Open the top of a well balanced (sitting in the pan) squash.
Clean out the seeds, feed them to the squirrels another meal there. Spaghetti squash seed fattened squirrel, yummy!
Sprinkle garlic bread seasoning around the inside of the squash, drizzle white truffle oil, ground pepper, tarragon & Thyme (small amount). Cram (do not break the shell of the squash) the tenderloin into the space mixed with cut onion (white sweet). Add a dollop of butter and drizzle with dry Marsala wine. Cap and cook @ 375 for 60-120 min (size dependent, longer better).
Place the squash in a bowl, top with the pork and gravy, serve the Brussel sprouts on the side in a separate small bowl.
This is the base recipe, amazing results. Give it a try and play with it, my next stuffed spaghetti squash recipe will be with lobster...
W
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