Tattoo Artist Magazine

By Stiff My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer's market. Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.

Spaghetti Squash with Sautéed Pork

spaghetti-squash-pork 1/2 Medium sized spaghetti squash 3-4 oz. Pork loin (sliced thin) 1/4 c. Butter 1/2 t. Dried rub sage or a few stems of fresh sage 1/4 t. Ground nutmeg 1/4 t. Onion powder 1 t. Dried parley 1 Clove of garlic, minced Salt and Pepper Olive Oil Serving Size: 2 You can bake the entire spaghetti squash but this recipe calls for only using half of the squash.  Start by preheating the oven to 375*.  Wash the squash and carefully cut in half, length wise.  Gut the seeds out of the squash and place the two halves faced down in a pan with 3/4 cup of tap water. Cook for 1 hour or until soft. Thinly slice pork loin.  In a large non-stick pan, drizzle with olive oil and heat to medium heat.  Sauté pork until done, add salt and pepper and then remove from pan and set aside to cool.  Once it is cooled, run a knife through the pork to create smaller, bite sized pieces. In the same pan, melt 1/2 stick of butter.  Once it starts to bubble up, then add the garlic, nutmeg and sage.  Allow the butter to brown but not burn.  Turn off heat and set aside. Once the squash is finished cooking, take a fork and run through the squash, breaking up the meat.  Transfer the squash meat to a large mixing bowl and add the sage brown butter and thoroughly combine until all of the squash is coated. Then add the pork, onion powder and parsley and toss until well combined.  Add salt and pepper to taste. Plate and enjoy! Cook Time: 1.5 hours (Stiff is an amateur home cook and food blogger. Stiff can be found at a grocery store, Instagram @stifferoni and Tumblr: http://stiffers.tumblr.com/.)

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Written by 24471382 — February 14, 2013

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