Spaghetti Squash & Left Over Pork

Any Left Over Meat or Roast Will Work!

Ingredients:

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.

Directions:

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.

ENJOY!