Ingredients

The following ingredients have 4 Servings
  • 1 medium spaghetti squash
  • 1lb chopped pork
  • 1/2 yellow onion, finely chopped
  • 2 tablespoons Gold Label Virgin Coconut Oil
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • 1/2 cup canned coconut milk
  • 1/2 cup almond butter
  • 2 tablespoons Coconut Aminos
  • 1 tablespoon siracha chili sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • salt and pepper, to taste
  • bundle of green onions
  • bundle of cilantro
  • 3-4 carrots, shredded
  • sliced almonds, to top

Instruction

  • Preheat your oven to 425 degrees.
  • Cut your spaghetti squash in half, lengthwise, then use a spoon to remove the excess strings and seeds.
  • Place cut side down on a baking sheet and bake for 20-25 minutes or until spaghetti squash is tender.
  • While your squash is cooking, pull out a large skillet and place under medium heat with your 2 tablespoons of coconut oil and your minced garlic cloves.
  • Add your yellow to the pan to sweat for a couple minutes.
  • Now add your chopped pork and saute to get the pork browned on all sides.
  • Once pork has browned a bit, add your coconut milk, almond butter, and the rest of the ingredients, other than the garnish.
  • Stir all ingredients together until the almond butter begins to break brown and you get more of a sauce.
  • Cover to let simmer, keeping an eye on it to stir if the sauce begins to thicken to much.
  • Once spaghetti squash is done cooking, use a fork to pull the threads out and place them directly to the pan with your pork and sauce.
  • Mix to combine.
  • Place in bowl and top with green onions, cilantros, almonds, and carrots!