Careme

Ingredients

• Kroger® Ground Pork (on sale) 3/4 lb (12 oz) (save the rest for another meal) $3.99 (sale) per 16 oz
• Organic spaghetti squash (in season) 1 small (about 2–2.5 lb) $1.99/lb
• Simple Truth Organic® Sliced Baby Bella Mushrooms 8 oz $4.79 per 8 oz
• Organic jumbo yellow onion 1/2 medium, diced $2.19/lb
• Fresh Organic On-the-Vine tomatoes 2 medium, chopped (or use canned crushed tomatoes if you have them) $3.99/lb
• Garlic 3 cloves, minced
• Olive oil 2 tbsp, divided
• Italian seasoning (or dried oregano + basil) 1 1/2 tsp
• Red pepper flakes (optional) pinch
• Salt and black pepper to taste
• Parmesan (optional) 2–3 tbsp, grated
• Baby kale or side salad greens (optional) 2 cups

Instructions

1. Prep: Heat oven to 425°F. Carefully halve spaghetti squash lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil and season with salt and pepper.
2. Roast the squash: Place cut-side down on a sheet pan. Roast until a knife pierces easily, about 30–40 minutes (small squash cooks faster).
3. Start the pork ragù: While squash roasts, heat a skillet over medium-high with 1 tbsp olive oil. Add ground pork, season with salt and pepper, and cook, breaking it up, until browned and cooked through, about 6–8 minutes.
4. Build the flavor base: Add onion and mushrooms to the pork. Cook until mushrooms give up moisture and start to brown, 5–7 minutes. Add garlic, Italian seasoning, and chile flakes; cook 30 seconds.
5. Simmer the sauce: Add chopped tomatoes (and any juices). Reduce heat to medium-low and simmer until saucy, 8–12 minutes. Taste and adjust salt/pepper. If it gets too thick, splash in water.
6. Finish the squash: Flip squash cut-side up to cool briefly, then scrape strands with a fork into two bowls. Season strands with a pinch of salt and a drizzle of olive oil if desired.
7. Serve: Spoon pork-mushroom ragù over spaghetti squash. Top with Parmesan if using. Add a quick handful of greens on the side or stirred in at the end to wilt.