Spaghetti Squash with Pork Salsa

Spring is in the air!!!!! Snow is melting, the temperature is Clement – about 8 Celsius yesterday! – and the cars are dirty.

I love the smell of spring and the birds that begin to chirp again. Soon Chantal will be able to have her coffee sitting outside on the patio, or just have a nice beer with friends outside… oh, how exciting!


We bought a little step 2 cottage house, the Neat & Tidy Cottage II, for the little one. We set it up on the patio for now and, well, the big guy was having just as much fun with it as the little guy.

I love the spring/summer season, I think I can say it’s our favorite season!

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This week we wanted to try spaghetti squash, but with the kids, I wasn’t sure just plain spaghetti squash would pass, so I made a nice pork salsa to go with it. It turned out delicious, and we as well as the kids loved it!

Spaghetti squash is amazing with just some olive oil, salt, and pepper, some spaghetti sauce and cheese. The squash is a little more crunchy than you are used too with noodles, but once you get past that little surprise it will be a favorite.

For the pork salsa, we used some ground pork to change it up from the turkey or beef. It came out really nice. It’s really versatile too: you can pretty much put it on anything like nachos, rice, spaghetti squash, noodles, wraps, vegetables etc.

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Spaghetti Squash with Pork Salsa

By Smell My Kitchen
Servings: 4
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)


A great alternative to pasta. You can eat it as is with a little butter and salt and pepper, or add your favorite marinara sauce on top.


  • 1 spaghetti squash (4-8 pounds)
  • 2 tablespoons olive oil
  • Salt and pepper


  1. Cut the squash in half lengthwise and take out the seeds.
  2. Rinse your squash and put in a pyrex pan, or a 2-3 inches deep container that can go in the oven.
  3. Put about 1 inch of water in the bottom of your pan and put your squash face up in your pan, add olive oil and salt and pepper to the center.
  4. Lightly cover with foil and put in the oven for about 45-60 minutes or until the squash is tender. (You will know it is ready when you put your fork in the meat part of the squash and it pulls out easily, if not put it back in for a little while, you do not want it to be too crunchy)
  5. Once ready, let sit for a few minutes, then scrape the meat part of your squash and it will come out in spaghetti strands.
  6. Serve on a plate with some pork salsa on top. Enjoy!

Crock Pot Pork Salsa

By Smell My Kitchen
Servings: 10
Preparation time: 5 minute(s)
Cooking time: 0 minute(s)


A great versatile thick salsa, an alternative to spaghetti sauce, an awesome salsa to keep in the refrigerator to eat with corn chips or even with a wrap.


  • 2 pound Ground pork
  • 1 28 ounce cans of diced tomatoes
  • 2 14 ounces can of tomato sauce
  • 1 14 ounces can of red kidney beans
  • 1 14 ounces can of corn
  • 1 tablespoon Italian spices
  • 2 tablespoons chili powder
  • salt and pepper to taste


  1. Cook ground pork in a large pan, drain fat and add to crockpot.
  2. Add all ingredients to the crock pot, stir and cook on low for 6-8 hours.

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