Description
Trying to eat Paleo or keto and missing that side of fried rice? Make this recipe for spaghetti squash fried “rice” instead!
Ingredients
Scale
- 1 small spaghetti squash (about 3 pounds)
- 1 onion
- 6 cloves garlic
- 1 pound ground pork
- 1 cup coconut aminos (or whatever soy sauce or alternative soy sauce your family uses)
- 3 stalks celery
- 1 pound carrots
- ¼ cup butter, divided (use avocado oil, ghee, or coconut oil for Paleo, Whole 30, and AIP)
- 1 cup frozen peas (can omit for strict keto)
- 12 eggs (omit for AIP)
- Optional: Green onion garnish
Instructions
- Wash off the spaghetti squash and cook either whole or in halves in an Instant Pot (see full directions here). See notes above for alternative methods on how to cook the spaghetti squash without an Instant Pot. Continue on with step 2 while the spaghetti squash cooks.
- Chop the onion and mince the garlic. Leave sit for 10 minutes for an anti-cancer boost! Meanwhile, chop up the celery. Peel and dice the carrots.
- Using a large pot (make sure it has a lid), melt 2 Tablespoons of butter over medium heat. Add the onion, garlic, and celery and saute for 5 minutes.
- Add the ground pork and coconut aminos. Cook over medium heat until pork is cooked thoroughly (about 5 minutes). Add the diced carrots.
- Cover the mixture with a lid and cook for 10 minutes, stirring occasionally. Add the peas and cook for an additional 5 minutes or until carrots are cooked to desired level of doneness.
- While the stir-fry cooks, if the Instant Pot is done, remove the spaghetti squash and place on a plate. Let cool for 5 minutes or until it is cool enough to handle. Scrape the squash out of the skin and add it to the pork mixture once it is done cooking. Keep the stir-fry warm over medium-low heat while completing the next step.
- Using a different skillet or pan, melt the remaining 2 Tablespoons of butter over medium-low heat. While the butter melts, crack all of the eggs into a bowl and whisk them until thoroughly mixed. Add them to the melted butter and cook until they have turned into scrambled eggs.
- Serve the spaghetti squash and pork mixture in bowls topped with scrambled eggs and add extra butter, coconut aminos, or chopped green onion if desired.
Notes
Storage: Store any leftovers in the fridge for up to 5 days. Alternatively, this recipe can be frozen for up to 6 months for best freshness. Reheat leftovers by adding a little extra butter or oil to a saucepan. Reheat with the lid on, stirring occasionally until thoroughly heated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes