Twice Baked Spaghetti Squash
This is comfort food to the max-- warm, roasty spaghetti squash filled with a quick pork and tomato ragu and twice baked for maximum toastiness. Note: this can be made in advance and frozen and then twice baked to reheat making for an easy mid-week meal.
Ingredients
1-2 spaghetti squash
1 lb ground pork
1/2 tsp fennel seed
1/2 tsp chili flakes
1 onion, sliced thinly
4 cloves garlic, minced
1 24oz can ground or diced tomatoes
1/2 cup heavy cream
4 oz parmesan cheese, grated
Method
- Heat oven to 350F
- Cut the squash in half lengthwise and place cut side down on a lined baking sheet
- Bake until the squash is tender, about 35 minutes and then remove from the oven
- Meanwhile, in a large frying pan, brown the pork and spices with a big pinch of salt over medium high heat
- Add the onion and garlic and sweat until soft
- Add the tomatoes and cook into a thick sauce
- Add the cream and continue cooking until flavorful adding more salt as needed
- When the squash is cool enough to handle, remove the seeds and fluff the squash strings within the skin
- Top with the pork tomato sauce and then cover with the grated parmesan
- Return to the oven to reheat and lightly brown the cheese
- Serve with a big green or spinach salad
