This was the first time I tried using spaghetti squash and cooked up this recipe to pair with a perfectly roasted spaghetti squash. I followed For Love and Lemons' instructions for roasting here: https://www.loveandlemons.com/how-to-cook-spaghetti-squash/
Recipe:
- 1 lb ground pork
- 1 bunch baby broccoli, coarsely chopped
- 1.5-2c cremini mushrooms, sliced
- 1 small onion, chopped
- 15 leaves fresh sage, chopped
- 1 tbsp avocado oil
- 1 tbsp white truffle oil (optional)
- 1 tbsp white wine vinegar
- 1 tbsp fish sauce
- 1/3 cup coconut milk
- salt to taste
Instructions:
- Heat oil over medium to high heat
- Soften onions until slightly browned
- Add baby broccoli and mushrooms and cook until softened
- Move veggies to one half of pan and add ground pork
- Add white wine vinegar, fish sauce, white truffle oil (optional) and fresh sage to veggies
- Brown on both sides then break up into smaller and smaller chunks to fully brown
- Stir veggies and pork together
- Add coconut milk and coat evenly
- Add salt to taste
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