It always seems like I’m broke this time of year. As a working actress my income ebbs and flows, but for the last three years the months between June and October have been especially lean. That means I find myself cooking at home more than usual and often with simpler, cheaper ingredients. But!! Just because I have to cut back on my spending doesn’t mean my meals need to be boring.
This is one of my regular go-tos primarily because it’s so easy and filling and it makes a lot of left overs. I usually have enough sauce to make lunch and dinner for a couple of weekday meals and then I make another sauce for the remaining squash pasta, if there is any, or just freeze the leftovers. Either way this recipe never leaves me hungry, and since it’s paleo-friendly, it also leaves me feeling guilt-free. Feel free to swap out the pork for practically anything else. I love ground lamb!
PORK RAGU WITH SQUASH PASTA
Prep Time: 5 minutes Cook Time: 40 minutes Total Active Time: 45 minutes
- 1/2 lb ground organic pork
- 1 can San Marzano Tomatoes (crushed or whole and peeled)
- handful of basil, cut chiffonade style
- 2 shallots, diced
- 2 cloves of garlic, diced
- 1 tablespoon ghee
- one spaghetti squash
- 2 tablespoons olive oil
- Preheat oven to 450 degrees.
- Cut the squash open lengthwise and scrape out seeds.
- Spray squash insides with olive oil cooking spray.
- Salt and pepper and arrange on a baking sheet.
- Bake for 30- 40 minutes, or until the the squash is cooked but still has slight firmness. Let cool.
- When the squash is cool enough to be handled, scrape the insides out lengthwise with a fork.
- Drizzle with one table spoon olive oil and set aside.
- Drizzle remaining olive oil in a hot sauce pan and cook shallots until soft.
- Add ground pork and cook until browned, then add garlic and cook for a minute.
- Pour in tomatoes and ghee, bring to a boil, then simmer for approximately 20 minutes, stirring occasionally.
- Sprinkle in basil.
I like to portion mine out 2 parts sauce to 1 part spaghetti.