I am always on a quest to find surprising new flavours, hoping to keep our meals interesting, if not inspiring. Sometimes I feel like I am in the doldrums, just coasting along with so-so recipes (not blog-worthy at all), but once in a while I strike paydirt! Well folks, this recipe is paydirt par excellence! My husband and I enjoy eating within the Paleo guidelines, finding it an agreeable lifestyle. So when I saw this recipe for “faux” noodle bowls, I was really stoked. Oven roasted spaghetti squash is a delicious base for the explosion of exotic flavours mounded on top. Audible ohhhs and ahhhhs emitted from my kitchen as I tested for seasoning. Be sure to use fresh pineapple for that bright burst of tropical sweetness, and use good quality coconut milk for that fragrant, creamy richness that it provides. If you prefer not to serve this on top of spaghetti squash, it would be stunning with your favourite noodles or rice. Today’s recipe is from The Real Paleo Diet Cookbook by Loren Cordain.
I will be bringing a huge bowl of this new-found pleasure over to Fiesta Friday. Please come and join us at the best virtual blog party in the ethos! We are being co-hosted by the über-talented Margy of La Petite Casserole and Sue at Sue’s Healthy Living. Be sure to check out their gorgeous blogs!
1 large spaghetti squash
2 tablespoons coconut oil
1 pound ground pork
2 tablespoons finely chopped scallions
2 tablespoons fresh lime juice
1 tablespoon fresh minced ginger
4 cloves garlic, minced
1 tablespoon minced lemongrass
1 tablespoon Thai red curry paste
½ teaspoon sea salt
1 cup chopped sweet red pepper
1 cup chopped onion
½ cup julienned carrots
3 cups sliced baby bok choy
1 cup sliced fresh button mushrooms
1 or 2 Thai bird chiles, thinly sliced or 1 teaspoon sambal olek
1 13.5 ounce-can coconut milk
½ cup chicken broth
¼ cup fresh pineapple juice
3 tablespoons cashew butter
1 cup cubed fresh pineapple
Fresh cilantro, mint and Thai basil
Chopped roasted cashews
Preheat oven to 400°F. Microwave spaghetti squash on high for 3 minutes. Carefully cut the squash in half lengthwise and scrape out the seeds. Rub 1 tablespoon of coconut oil over the cut sides of the squash and sprinkle with sea salt. Place squash halves, cut side down on a parchment covered baking sheet. Bake for 40-50 minutes until the squash can be easily pierced with a knife. Using the tines of a fork, scrape out the flesh and keep warm until the dish is ready to serve.
Meanwhile, in a medium bowl, combine the pork, scallions, lime juice, ginger, garlic, curry paste and salt.
In an extra large skillet or wok, add the last tablespoon of coconut oil. Over medium-high heat, cook the pork mixture until the meat is no longer pink, stirring with a wooden spoon to break up the meat.
Add sweet pepper, onions and carrot and cook, stirring until the vegetables are tender-crisp. Stir in bok choy, mushrooms, chiles, coconut milk, broth, pineapple juice and cashew butter. Bring to a boil and reduce heat to medium. Stir in the pineapple and cook until the mixture is heated through. Season with salt and pepper.
To serve, divide the squash among the bowls. Ladle the meat and vegetables on top of the squash. Serve with lime wedges, cashews and chopped herbs.