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Italian Style Pork Chops with Spaghetti Squash ~ Serves 4
Ready in 1-2 hrs

When cooked, the flesh of the spaghetti squash resembles spaghetti noodles which is why it's become so popular among carb-conscious eaters.
It works well in recipes like this Italian-flavored dish that serves up pork chops on top of the squash with a tomato-zucchini sauce.

2 pounds spaghetti squash
2 cloves garlic, minced
1 teaspoon salt, divided
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon black pepper, divided
4 rib pork chops
1 medium onion, halved and sliced crosswise
3 medium zucchini, halved lengthwise and then cut crosswise into 1/2-inch-thick slices
28 ounce can chopped tomatoes with basil, garlic and oregano
1/2 teaspoon fennel seeds, crushed

Preheat oven to 350 degrees F.
Poke several holes in the flesh of the squash with a fork or long skewer. Place on a baking sheet and bake at 350 degrees F for 45 minutes or until tender. Turn the squash halfway through the cook time. Remove from oven and let cool enough to touch while you prepare the pork.
Meanwhile, combine the minced garlic, half the salt, dried rosemary, and half the pepper in a small bowl. Rub the mixture evenly over the pork chops.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add the pork chops and cook for 3-4 minutes on each side until browned. Remove the chops from the skillet and keep warm.
Add the onion and zucchini to the skillet and cook, stirring, for 5 minutes. Stir in the tomatoes, fennel seeds, and remaining salt and pepper.
Bring the mixture to a boil and return the pork chops to the pan. Cover, reduce heat to a simmer, and cook for 10 minutes.
When the squash is cool enough to handle, cut it in half. Scrape out and discard the seeds. Using a large fork, scrape the strands of squash until they form strings and place in a large bowl.
To serve, scoop some of the spaghetti squash onto individual plates. Top with a pork chop and the sauce.


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