Fennel Pork with Spaghetti Squash
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Fennel Pork with Spaghetti Squash
Fennel Pork with Spaghetti Squash
1 Medium spaghetti squash (about 4 to 4 lb.)
2 lb. Raley's pork tenderloin
1/4 cup fennel seeds
2 tbsp. Morton & Bassett Italian Seasoning
3/4 tsp. salt
1/2 tsp. pepper
3 tbsp. butter, divided
1 medium onion, coarsely chopped
3/4 cup Rao's Homemade Marinara Sauce
1/2 cup shredded Parmesan cheese
1/4 cup snipped fresh basil

Prep: 20 minutes, Cook: 45 to 50 minutes, Serves: 6

1. Cut squash in half and scrape out seeds. Place cut sides down in a 13-by-9-inch baking dish and add 1/2 inch of water. Cover with plastic wrap and microwave on HIGH for 10 to 12 minutes or until squash is very soft when pierced with a sharp knife; set aside until cool enough to handle.

2. Meanwhile, preheat oven to 375°F. Rinse pork and shake off excess water. Place fennel in a small plastic bag and crush with a rolling pin or meat mallet. Add to a small bowl with Italian seasoning, salt and pepper; press mixture onto all sides of pork.

3. Melt 2 tbsp. butter in a large skillet. Add pork; cook over medium heat until golden brown on all sides.

4. Transfer to a shallow baking dish and cook for 30 minutes or until pork reaches 145°F on a meat thermometer.

5. Melt remaining butter in same skillet. Add onion and cook for 10 minutes to soften. Using a fork, scrape spaghetti squash into skillet. Stir in marinara sauce and cook for a few minutes to heat all ingredients.

6. Stir in cheese and basil and transfer to a platter. Slice pork 1/4-inch thick and place over squash; drizzle any juices from the pork over the top.

Nutritional Information:
440 calories, 51 g protein, 20 g total fat (9 g sat., 0 g trans), 15 g carbohydrate, 3 g fiber, 5 g sugar, 165 mg cholesterol, 740 mg sodium, 10 points