Main Dishescarriesexperimentalkitchen
BBQ Pork Spaghetti Squash
BBQ Pork Spaghetti Squash made with leftover diced pork loin, honey bbq sauce and shredded Cheddar cheese; then topped with Ranch Dressing.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- microwave
- bowl
- oven
- pan
📝 Preparation Steps
1
Cut the squash in half lengthwise; then remove the seeds. Place each half of the squash flesh side down on a microwave safe plate; then add 2 tablespoons of water.
2
Cook on high ⏱️ 10-12 minutes; depending on the size of the squash. The squash will be done when the outer skin is soft to touch. Carefully remove the plate from the microwave (it will be hot).
3
Preheat the oven to 350 degrees F. Add the diced pork and bbq sauce to a large bowl; then mix well. (This can be done while the squash is cooking).
bbq sauce1 cup
4
Using a fork, scrape out the flesh of the cooked spaghetti squash into the bowl. Repeat for each half; then place the scooped out shells on top of a sheet pan.
cooked, diced pork loin2 cupslarge spaghetti squash1
5
Add half of the cheese to the mixture, toss to coat; then divide the mixture evenly amongst the two squash shells. Sprinkle the remaining cheese on top; then bake ⏱️ 10-15 minutes or until the cheese is melted.
6
Remove the pan from the oven; then drizzle the tops with Ranch dressing (if desired).
Ranch dressing (optional)
Nutrition Facts
calories
584 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
4 g
sugar Content
31 g
sodium Content
1205 mg
protein Content
42 g
cholesterol Content
131 mg
carbohydrate Content
47 g
saturated Fat Content
13 g
unsaturated Fat Content
8 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...