Today on the Primal Lifestyle Menu: Pork Chops and Spaghetti Squash.
(4) boneless pork chops, (1) spaghetti squash, (1) jar spaghetti sauce, Parmesan cheese, fresh thyme, fresh cilantro, garlic powder, salt, and pepper.
Preheat the oven to 375.
Place the four pork chops on a baking sheet.
Chop up the fresh thyme and cilantro up into small pieces.
Sprinkle the two herbs evenly on each piece of meat.
Add salt, pepper, and garlic powder to taste to each piece of meat.
Cut the spaghetti squash in half length wise. (This can be difficult so be sure to do it carefully. There are other methods of cooking the squash that you can find on google, but this is the easiest way–in my opinion)
Place both halves on a different baking sheet, rind side up.
Bake both the spaghetti squash and the pork chops for 30-40 minutes.
About 15 minutes before the meat and the squash are done cooking, pour the spaghetti sauce into a pan, and heat it on the stove top over medium to high heat. Make sure to watch for bubbling so you don’t burn the sauce.
Once the spaghetti squash has cooked, carefully flip the halves over.
With a fork, scrape the inside of the squash lengthwise creating strands. Continue doing this until there is no flesh of the squash left to scrape.
Serve the squash just like normal spaghetti. Add the sauce and Parmesan cheese to taste.
Makes four servings.