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Prepare the Sauce

  • Roma tomatoes, quartered 7 each
  • Jalapenos, cut in half 3 each
  • Olive oil 3 Tbsp
  • Kosher salt, to taste
  • Black pepper, ground
  • Knorr® Ultimate Vegetable Gluten Free 2 Tbsp
  • Purple basil, fresh, chiffonade 0.25 cup

Prepare the Spaghetti Squash

  • Spaghetti squash, large 1 each
  • Kosher salt, to taste
  • Black pepper, ground
  • Clarified Butter 3 Tbsp

Prepare the Charred Pork

  • Clarified Butter 2 Tbsp
  • Ground Pork 1 lb
  • Knorr® Ultimate Vegetable Gluten Free 2 Tbsp
  • Water 3 Tbsp
  • Super sweet Texas onion 1 each
  • Garlic clove, minced 6 each
  • Kosher salt, to taste
  • Black pepper, ground

Prepare the Roasted Eggplant

  • Mini Eggplant (Hansel, Gretel, or Fairytale), cut lengthwise 12 each
  • Olive oil 3 Tbsp
  • Kosher salt, to taste
  • Black pepper, ground

Finish the Dish

  • Feta cheese crumbles 4 Tbsp
  • Purple basil, fresh, chiffonade 12 leaves
  1. Prepare the Sauce

    • In a bowl, combine tomatoes and jalapenos with olive oil, salt and black pepper. Mix well.
    • Place on sheet tray lined with parchment paper and roast in a 425F oven until jalapenos are tender.
    • Remove from oven and place in saucepot. Cover and bring to a simmer.
    • Add the Knorr Ultimate Vegetable Base and basil. Stir well and puree. Keep warm.
  2. Prepare the Spaghetti Squash

    • Cut the squash in half lengthwise. Using a spoon, remove the seeds.
    • Place on a sheet tray lined with parchment paper. Place cut side up.
    • Season inside of both halves and add 1 ½ Tbsp of clarified butter per half. Roast until tender, about 30 minutes.
    • Remove from the oven and let sit for 10 minutes. Use a fork to remove the strands of the squash.
  3. Prepare the Charred Pork

    • Heat the clarified butter in a nonstick sauté pan.
    • Add the ground pork, breaking up with a spoon.
    • Cook until it is lightly charred.
    • In a small bowl, mix the Knorr Ultimate Vegetable Base with the water.
    • Add vegetable base, onions and garlic to the pork.
    • Cover and cook until onions are tender.
    • Season with salt and pepper and keep warm.
  4. Prepare the Roasted Eggplant

    • Toss the eggplant in a bowl with olive oil, salt and pepper.
    • Place on a sheet plan lined with parchment paper and roast until tender.
  5. Finish the Dish

    • Place hot spaghetti squash in a pasta bowl. Add a few pieces of mini eggplant. Top squash with 4 ounces of pork, jalapeno tomato sauce, feta cheese and Thai basil.