Spaghetti Squash with Peanut Sauce

1 spaghetti squash

1/3 lb ground pork

1 onion, sliced

1/2 head broccoli florets

1 tbsp coconut oil

6 cloves garlic, minced

1/2 cup peanut butter

1/4 rice wine vinegar

2 tbsp soy sauce

2 tsp sambal oelek

1/2 tsp sesame oil

1/4 cup basil, thinly sliced

4 scallions, thinly sliced

1/8 red cabbage, thinly sliced

Cook spaghetti squash - cut it in half lengthwise and remove the seeds. Microwave for 10-15 minutes, and let cool. Remove the strands by running a fork along the flesh.

Brown the pork in a non-stick pan. Once cooked, drain on paper towels. Clean the grease from the pan, and add in coconut oil. Once warm, add in broccoli and onions. Cook until broccoli is just cooked, but still has a crunch.

To make the sauce, whisk together garlic, peanut butter, rice vinegar, soy sauce, sesame oil, sambal oelek, basil, scallions, and red cabbage.

Combine squash, peanut sauce, pork, and vegetables in a large bowl. Mix thoroughly and serve.

Yield: 4 servings