Spaghetti Squash with Spicy Peanut Sauce

If I'm cooking with spaghetti squash you can bet your butt my pants are way too tight and I have to push out my head a little too far in order to avoid the double chin.  Oh how I wish I could eat with discipline and stick to small portions of rich food. 

This was packed with flavor and vegetables and you didn't feel the need to take a nap afterwards.  Steven even stole the leftovers I cleared said dibs on. 

Spaghetti Squash with Spicy Peanut Sauce
Adapted from Paleomg
Serves 4

• 1 large spaghetti squash, cut in half and seeds removed
• olive oil
• 1 pound ground pork
• 1 tablespoon sriracha
• 1 tablespoon soy sauce
• salt, to taste
• 2 cups broccoli, cut into florets
• 4 cups spinach

For the Sauce:

• 2 tablespoons peanut butter
• juice of 2 limes
• 1 tablespoon white wine vinegar
• 1 1/2 tablespoons soy sauce
• 2 tablespoons sriracha
• 1/2 tablespoon 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

Preheat oven to 400 degrees F.  Rub inside of spaghetti squash with olive oil and place cut side down on a baking sheet.  Bake for 25 minutes until it gives when you poke the skin. Use a fork to scrape out the threads and place in a large bowl.

Meanwhile- in a large pan, add pork, sriracha, and soy sauce and cook over medium heat.  Break up the pork while it browns. Once cooked through add to the bowl with the squash.

In the same pan as the ground pork, add the broccoli and a bit of salt and cover to cook.  A few minutes before the broccoli is done, add the spinach and a tablespoon of water, recover, and cook until wilted.  Add to the large bowl.

Whisk all of the sauce ingredients together and pour in the large bowl.  Whisk and serve warm.