Ingredients
Scale
- 2 small spaghetti squash, about 3 cups cooked*
- 2 pounds ground pork
- 1 medium onion, diced
- 2 cups tomato sauce
- 2 cups greens, chopped
- 1/2 cup sweet pepper, diced
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp each of dried oregano, rosemary, & thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 5 eggs
Instructions
- Preheat over to 400 degrees F. Halve each squash and remove seeds. Place squash on a baking sheet, cut side down.
- Bake squash for 45 minutes, until cooked through.
- Allow squash to cool. When cool enough to handle, scoop and shred strands of squash and set aside.
- Reduce oven temperature to 350 degrees F.
- Brown ground pork with diced onions in a large pot over medium heat.
- Add seasonings and stir to combine.
- Remove from heat and stir in tomato sauce, greens, bell pepper, and reserved squash.
- Beat eggs in a small bowl, then add to the meat mixture. Stir until egg is just combined, then transfer the entire mixture to a 9×13 baking dish.
- Bake at 350 degrees F for about one hour, until mixture is bubbling and eggs are set.
Notes
*This recipe is pretty loose, so feel free to use more squash if your family loves it, or less squash if they don’t.