Dinner options that satisfy and provide variety can be very exciting to cook and look forward to at the end of the day. This one is sure to please the whole family because it tastes great and it solves our struggle to give our children all the vegetables they need. Packed with just the right amount of quality carbs, protein and fat, it satisfies all the important aspects of nutrition. And on top of that, it tastes great! Spaghetti squash is a wonderful substitute to pasta which offers very little nutrition. You will be making this over and over again.
Ingredients: 1 spaghetti squash(if squash is very large, use only half and freeze the rest), 1 pound of pork, 2 medium sweet potatoes, 1 packet of frozen peas and carrots, 1 green onion for garnish, paprika, garlic, ginger (whatever other spices you like)
Recipe: Split the squash, scoop out the seeds, brush with olive oil and bake it on 350 degrees for 1 hour. Using a fork, scrape the flesh of the squash. It will look like translucent noodles. In the sauté pan brown ground pork(I use organic only), add peeled and chopped sweet potato, frozen peas and carrots, chopped garlic, ginger, etc(whatever you like). Once everything is browned and sweet potato is soft, add spaghetti squash. Sauté until everything is well mixed. Sprinkle green onion and eat.