When I first found this recipe, I didn’t think it sounded much like breakfast ingredients, but must confess that it tastes wonderful. This can be prepared in advance, making mornings quick and easy. Throw it together in the evening and hold in the refrigerator overnight, then pop in the oven to bake for breakfast, or make ahead and freeze individual portions.
- 1 spaghetti squash, about 4-5 pounds
- 1 can full-fat coconut milk
- 1 tsp salt
- 1 tsp garlic powder
- 1 lb ground pork
- 1 C sliced celery (about 2-3 stalks)
- 3-4 carrots
- 6 oz crimini mushrooms
- 6 oz kale (1 bunch)
- Wash the outside of the spaghetti squash. Cut it in half and scrape out the seeds. Cook it until tender. Cooking options: a) set the squash, cut side down, in an oven-proof dish, add about 1C water to the pan, and bake 350 for one hour; b) set the squash on a steaming rack in an instant pot, add 1 C water, and cook on high (manual setting) for 8 minutes (NPR) – mine takes about 17 minutes to come to pressure, and another 17-20 to release pressure.
- While the squash is cooking, brown the pork. I do this in the microwave, but choose whatever method you prefer.
- While the squash is cooking, wash the veggies.
- Clean and slice the carrots, celery, and mushrooms. The carrots and celery can be combined in one bowl, if desired. Keep the mushrooms separate.
- Heat and grease a skillet (fat that has cooked off of the pork works well for the grease). Cook the mushrooms, stirring as needed, until mushrooms are done to your liking.
- While the mushrooms are cooking, remove and discard the kale ribs/stems before chopping the kale.
- By now the squash should be done. Scoop the squash out of its rind (I find it easiest to cut each of the halves in half again). Place the squash into a very large bowl (I use my that’s-a-bowl).
- Add the coconut milk and seasonings to the squash and puree’ (I use my immersion blender).
- Stir all of the ingredients into the squash mixture, then pour it all into a casserole dish and stir well. At this point, the casserole can be refrigerated or frozen.
- Bake at 350F for 45 minutes. Serve with fruit or juice. Makes 5 large servings.
If I did the math correctly: