Wednesday, March 26, 2014

PALEO: Spaghetti Squash with Amazing Sauce

1 large spaghetti squash - cut in half lengthwise, baked, seeded and threads removed to a bowl
1 lb ground pork, pork sausage or ground seasoned turkey
1 TBSP Paleo Chef Sriracha Sauce or regular Sriracha Sauce
1 TBSP coconut aminos
salt to taste
3 - 4 cups fresh spinach
2 cups broccoli, cut into florets
2 TBSP sunbutter or almond butter or tahini
juice of 1 large lime
1.5 TBSP coconut aminos
2 TBSP Paleo Chef Sriracha sauce
1/2 TBSP raw honey or maple syrup
1 tsp sesame oil
3 TBSP coconut oil - melted
2 tsp fresh grated ginger
2-4 cloves garlic - minced
1/2 tsp red pepper flakes
salt and pepper to taste

Whisk all ingredients of sauce together in a bowl and set aside.

In a large pan, brown ground pork over med-high heat along with 1 TBSP each of Sriracha and coconut aminos. Remove to bowl with squash.

In the same pan, add broccoli to pork drippings with a bit of salt. Cook until slightly browned, then cover with lid and steam (add a little water if needed). Once the broccoli is just tender, add the spinach and cover again. Cook until spinach is wilted.

Add pork and squash mixture to pan, combine well and keep warm over low heat. Pour sauce over pan contents and mix together until completely and evenly coated.

Serve hot! (Good cold too as leftovers).

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