Pulled Pork Spaghetti Squash Pie

Last night’s dinner was a combination of two delish-looking recipes from PaleOMG, Almost 5-Ingrdient Spaghetti Squash Pie and Crockpot Pork Green Chile.

Earlier last week I made the pulled pork and while I liked it, I probably won’t make it again as a stand-alone dish. It was actually the first time ever that I’ve bought and prepared pork (MM was shocked when I came home from the store with that huge slab of meat) and as predicted, it’s a bit too fatty for my taste. I prefer a leaner meat so I’d probably try the recipe again with chicken instead of pork. I ate the pulled pork on top of fresh spinach but even after two dinners worth of it, I had a ton left over. I was also intrigued by PaleOMG’s Spaghetti Squash Pie so I combined my leftover pulled pork with the recipe (in place of sausage) plus I added more veggies into the mix. It came out really good and I can’t wait to have my leftovers for lunch.

Ingredients:

• 1 medium spaghetti squash
• 2 cups pulled pork, cooked
• ½ yellow onion, diced
• ½ cup pizza sauce
• 2 eggs, whisked
• ¼ cup egg whites
• 3 cups mixed raw kale & spinach
• 1 cup chopped butternut squash
• Olive oil, salt, pepper

What to Do:

• Preheat oven to 400 degrees.
• Place your spaghetti squash on a baking sheet and put in the oven for 30 minutes
• While the squash is cooking, lightly coat your chopped butternut squash with olive oil, sprinkle on salt and pepper and place this in the oven on a PAM-coated baking sheet for 30 minutes as well
• Now while both types of squash are cooking (only I would think to put squash in an already squash-dominated dish. whatever, I love butternut squash) start sauteing your veggies.
• In a large pan with a dash of olive oil, over medium heat cook down the onion until almost translucent, then add in the spinach and kale and cook until soft.
• Place the spinach, kale and onion mixture into a large mixing bowl, add the meat and then add in your pizza sauce and when the butternut squash is done, add this in as well.
• By now, your spaghetti squash should be ready. Take it out of the oven and cut it in half length-wise. If it is still a little tough inside, put the two piece back in the oven for about 10 minutes. Once it’s ready for you, take it out of the oven and with a fork shred out the sides of the squash (take out the seeds & toss out) and mix in the bowl with other ingredients. If you can’t easily shred your spaghetti squash with a fork, it probably means you need to put it back in the oven.
• In the mixing bowl, add in the eggs & egg whites and toss until ingredients are well-mixed. Place the mixture in an 8×8 greased baking dish.
• Place your dish in the oven at 400 degrees for 1 hour. Let sit for 5 minutes out of the oven before serving.

If you checked out PaleOMG’s recipe, mine is quite different. I added in a bunch of veggies and switched up the meat situation. Looking at her images, her dish is much more compact while mine sorta fell apart when I served it (which was totally fine, still tasted great). I loved what I did but since I’m not planning on making pulled pork in the near future, I’m looking forward to trying out the original recipe next time.