Spaghetti Squash Noodle Bowl With Sunbutter Sauce

Ingredients

1 large spaghetti squash, cut in half lengthwise

1 pound ground pork

1 tablespoon Paleo Chef Sriracha

1 tablespoon coconut aminos

salt, to taste

3-4 cups spinach

2 cups broccoli, cut into florets

For the sauce:

2 tablespoons sunbutter (or almond butter or tahini)

juice of 2 limes

1 tablespoon white wine vinegar

1.5 tablespoons coconut aminos or gluten free soy sauce

2 tablespoons Paleo Chef Sriracha

1/2 tablespoon raw honey

1 teaspoon sesame oil

3 tablespoons coconut oil

2 teaspoons fresh ginger, grated

2 cloves of garlic, minced

1/2 teaspoon red pepper flakes

salt, to taste

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Directions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half and place cut side down on a baking sheet.
3. Bake for 20-25 minutes until spaghetti squash gives when you poke the outside skin.
4. Remove the seeds and use a fork to remove the threads and place in a large bowl.
5. In a large pan or dutch oven, add ground pork along with 1 tablespoons sriracha and 1 tablespoon coconut aminos and cook over medium-high heat. Break up pork into small pieces and cook until completely cooked through. Place ground pork in the bowl with the spaghetti squash.
6. In the same pan with some of the fat rendered from the ground pork, add broccoli with a bit of salt.
7. Cook broccoli until slightly browned, then cover with a lid to help steam. Once broccoli has steamed, add spinach and a bit more salt on top of broccoli and cover to help steam until spinach is cooked through and soft.
8. Add pork and spaghetti squash to pan, mix it all together and keep on low to keep warm.
9. Whisk all ingredients for the sauce together.
10. Pour sauce onto spaghetti squash mixture and mix together until completely coated.
11. Serve!