| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 spaghetti squash (about 3 pounds)
- 8 pork scallopini or thin cutlets (about 1 1/4 pounds)
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon capers, drained
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/2 cup low-sodium chicken broth
- 1/2 cup chopped fresh parsley and/or chives
- 1 pint grape or cherry tomatoes
Instructions
- Preheat the oven to 250 degrees F. Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transfer to a large glass bowl and add 1/4 cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 15 minutes. Uncover and let cool slightly.
- Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven.
- Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes. Keep warm over low heat.
- Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with 1/4 teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce.
Nutrition Facts
| Calories | 500 |
| Total Fat | 32 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 104 milligrams |
| Sodium | 319 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 5 grams |
| Protein | 32 grams |
| Sugar | 9 grams |
| Calories | 500 |
| Total Fat | 32 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 104 milligrams |
| Sodium | 319 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 5 grams |
| Protein | 32 grams |
| Sugar | 9 grams |
Reviews
Very tasty sauce, and I loved the blistered tomatoes. Great low carb complete meal, I will make this again.
Loved it and will make again! Adapted due to preference and what I had on hand, mainly a premarinated Italian pork tenderloin, green olives instead of capers and green onion instead of chives. Family loved it!
We liked it. Trying to do spaghetti squash recipes that aren’t just a spaghetti replacement. This is pretty easy and tasty.
It was ok. The tomatoes were too soft and mushy for this dish. I found it lacked complexity. I had added garlic and some Italian seasoning. I am thinking way more garlic and change out tomatotes for broccoli or asparagus…sorry, just not a keeper for me
Really delicious. Nice to have a recipe that has all the side dishes included. A nice well rounded meal. Putting it on my rotation.
Easy delicious recipe! Gourmet without being fussy. Would be a dish to serve when you have guest.
Nice recipe. Easy to do. Tip: before cutting the squash, microwave for 3 minutes to make it easier to cut.