Tuesday, May 31, 2016

Chili Verde Pork Bowl

I just love a bowl dinner. I had a one pound pork tenderloin and decided to cook it slow and low in the crock pot and then shred the meat over bowl of spaghetti squash. Very tasty and low carb.

1 fairly large spaghetti squash
1 pork tenderloin
1 jar Salsa Verde
1 T cumin
1 onion chopped

Toppings: Greek yogurt, shredded cheddar, jalapeno rings, salsa, avocado

Early in day, in a crock pot put the onions, add the tenderloin, pour on the salsa verde and stir in the cumin. Set to low and cook all day. Before serving, shred the meat and place back into the sauce.

An hour before serving, prepare spaghetti squash- poke a few holes in it and bake on cookie sheet for 30 minutes at 400. Cut in half and scoop out seeds and put the halves flesh side down on sheet and bake for another 30 minutes. Take a fork and scrape out the insides giving you a nice "bed" of squash in each bowl (I used only half a squash for two bowls) The squash I baked was not small.

To layer the bowl: spaghetti quash, shredded pork in sauce then the toppings of your choice.

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