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Pan-Fry

Spaghetti Squash and Pork "Pad Thai"
Ingredients
1 spaghetti squash
1 tablespoon vegetable oil
4 ounces Brussels sprouts, trimmed and sliced thin (about 1 cup)
Reserved cooked pork loin (12 ounces), sliced into matchsticksized pieces
2 cups baby spinach
1 packet Taste of Thai Pad Thai Sauce
1 tablespoon ficelle
4 scallions, sliced thin
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Spaghetti Squash and Pork "Pad Thai"

Spaghetti Squash and Pork "Pad Thai"

Spaghetti Squash and Pork "Pad Thai"
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:73 minutes
directions
1. Heat oven to 400 degrees. Pierce squash all over with a fork, place on a baking sheet, and roast until tender, about 1 hour. Halve lengthwise, remove seeds, and rake with a fork from top to bottom to create 4 cups of long strands.
2. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add squash and Brussels sprouts and cook, stirring occasionally, until squash is browned, 8 to 10 minutes. Transfer to a large bowl.
3. Add pork, spinach, and pad thai sauce to the skillet and cook until pork is heated through, about 3 minutes. Toss with squash-Brussels sprout mixture and season with salt and pepper to taste. Garnish individual portions with scallions before serving.
Source: Hannaford fresh Magazine, November - December 2015
 
 
 
 
 
 
 
 
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