Spaghetti Squash & Left Over Pork
Any Left Over Meat or Roast Will Work!
Left over meat/roast.
1 Spaghetti Squash
2 Cups gluten free pasta (if you are making 2 pans)
2 jars favorite alfredo sauce. (1 for each pan, if only making 1 pan, you only need 1 jar)
1/2 cup shaved parmesan per pan.
Salt and Pepper
I cooked a fairly large pork roast because it is my hubby’s favorite. He loves to take pork sandwiches to work. However, it was too big for just the two of us, so… I got creative.
My husband doesn’t like squash, and I try to avoid carbs. He is a celiac so in one dish, I used gluten free pasta, in the other my spaghetti squash.
Select and purchase a firm squash.
Cut in half. This can be a bit of a challenge, don’t cut yourself.
Scrape out all of the seeds using a spoon.
Line baking sheet with parchment paper.
Rub olive oil on the squash.
Add salt and pepper.
Put squash face down on baking sheet, and bake at 350 for 1 hour.
Using a fork, scrape the spaghetti squash into a square pan (my pan is 9 1/2″ X 7″)
Chop Meat into tiny pieces.
Stir in 1 jar per pan of your favorite Alfredo sauce.
Add the chopped meat on top.
Add 1/2 cup of shaved parmesan cheese per pan and bake 350 degrees for 30-50 minutes or until bubbly and just browning at the edges.