Pork Spaghetti Squash Delight
This was really good and I used the leftover spaghetti squash from last night for this recipe so it was super easy to make!
- 1/2 of a whole spaghetti squash
- 3 pork chops
- 1 lemon
- 4 artichoke hearts, ripped up
- 2 T basil
- 1/8 cup onion, chopped
- 15 cherry tomatoes, sliced in thirds
- 2 T rosemary
- 1 T butter
- 4 T horseradish mustard (or brown mustard)
For the Squash: Cook the full squash in an oven for 50 min at 400 degrees. Remove from the oven and cut it in half. Put a hot pad (or something so your hand does not burn) on one hand and stabilize the squash while you take a fork and scrape out the seeds and ‘gunk’ (and toss them). Then take the fork and scrape the insides – it should start looking like spaghetti! Scrape the ‘spaghetti’ into a bowl and set aside.
Directions for the rest: cut the pork into small 1 inch sections. Place pork, butter, 1/2 squeezed lemon, artichoke hearts, basil, mustard, onion, and rosemary in a pan and cook over medium heat until pork is cooked through. Add the spaghetti squash and the tomatoes to the mixture and continue to cook until everything is hot and mixed together well. Serve!