This was a volunteer squash from our garden in 2013. It was stored in our basement which is very cold and brought out of storage on January 18, and put into this wonderful oven baked dish. This squash was enormous, but you could easily use a smaller one and use both halves.
1 - Large spaghetti squash halved or two halves of a smaller squash (spoon out seeds and save for the garden)
1 - Yellow Onion (chopped)
2 lbs - Pastured ground pork
1 - Romano Tomato (thick slices)
3 - Pickled Jalapenos (sliced)
8 - Cups Brussels Sprouts
3 - Cups Broccoli
1/4 Cup - Cheddar and mozzarella mixed half and half
3 Tablespoons - Lemon Pepper Spice
Preheat oven to 350 degrees Fahrenheit. Brown chopped onions and pork in a frying pan. Put halved or halves of a spaghetti squash into an oven roasting style pan. Put cooked pork into the middle of the halved spahetti squash, add tomatoes, brocholi, jalapenos, circle the squash with Brussels sprouts, laying the sprouts in the bottom of the pan, and sprinkle the top of the squash with cheeses and lemon pepper spice. Add 3 cups of water into bottom of roaster on top of the sprouts. Bake at 350 deg F. for 1-1/2 hour. Scoop out the squash and serve while hot. Pinch of sea salt to taste on each serving.
Feeds 8 - or left overs into a soup the next day. (see below)