Spaghetti Squash and Pork Casserole
INGREDIENTS
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1 large spaghetti squash
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1 lb pastured ground pork
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1 cup chopped onion
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2 cloves chopped garlic
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2 chopped tomatoes
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1/2 lb diced mushrooms
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1/2 tsp oregano
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Salt and pepper
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1 cup ricotta cheese
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1 cup grated mozzarella
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1/4 cup parsley
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1 tsp basil
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1 tsp thyme
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1 c bread crumbs
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Instructions
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1. Slice squash in half lengthwise and scoop out seeds. Bake face down on oiled tray at 375F for about 30 minutes or until easily pierced by fork. Scoop out insides and cool.
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2. Saute onions and garlic with salt, pepper, mushrooms, and herbs.
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3. When onions become soft, add chopped tomatoes and ground pork. Cook until pork is cooked through and most of the liquid has evaporated.
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4. Combine all ingredients. Pour into oiled 2 qt casserole dish.
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5. Top with lots of grated parmesan or cheese of your choice. Bake uncovered at 375F for 40 minutes.
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What I love about this recipe is it's flexibility. My style of cooking is far from rigid and I often use recipes as flavor profile inspirations rather than concrete rules. In this line, I suggest using this recipe as a guideline, tweaking it based on
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Possible Tweaks
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Dairy Free: Substitute dairy-free cheese, withold dairy completely, add nutritional yeast
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Gluten Free: withhold bread crumbs
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Vegetarian: Substitute pork with extra mushrooms and tomatoes
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