Ingredients

  • 2 cups broccoli, cut into florets
  • 1 tablespoon coconut aminos
  • 3 tablespoons coconut oil
  • 2 teaspoons fresh ginger, grated
  • 2 cloves of garlic, minced
  • 1 pound ground pork
  • juice of 2 limes
  • ½ tablespoon raw honey
  • ½ teaspoon red pepper flakes
  • salt, to taste
  • 1 teaspoon sesame oil
  • 1.5 tablespoons coconut aminos or gluten free soy sauce
  • 1 large spaghetti squash, cut in half lengthwise
  • 3-4 cups spinach
  • 2 tablespoons Paleo Chef Sriracha
  • 2 tablespoons sunbutter (or almond butter or tahini)
  • 1 tablespoon white wine vinegar

Ready In 25 Minutes

Servings: 3

Cooking Instructions

Step 1

  • Preheat oven to 400 degrees.
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Step 2

  • Cut spaghetti squash in half and place cut side down on a baking sheet.
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Step 3

  • Bake for 20-25 minutes until spaghetti squash gives when you poke the outside skin.
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  • Length: 25 minutes

Step 4

  • Remove the seeds and use a fork to remove the threads and place in a large bowl.In a large pan or dutch oven, add ground pork along with 1 tablespoons sriracha and 1 tablespoon coconut aminos and cook over medium-high heat. Break up pork into small pieces and cook until completely cooked through.
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Step 5

  • Place ground pork in the bowl with the spaghetti squash.In the same pan with some of the fat rendered from the ground pork, add broccoli with a bit of salt.Cook broccoli until slightly browned, then cover with a lid to help steam. Once broccoli has steamed, add spinach and a bit more salt on top of broccoli and cover to help steam until spinach is cooked through and soft.
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Step 6

  • Add pork and spaghetti squash to pan, mix it all together and keep on low to keep warm.
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Step 7

  • Whisk all ingredients for the sauce together.
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Step 8

  • Pour sauce onto spaghetti squash mixture and mix together until completely coated.
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Step 9

  • Serve!