2tbs.tahini paste or peanut butteruse tahini for Whole30
2tbs.liquid or coconut aminos
3tbs.chili garlic paste
3 tbs.sesame oil
1tsp.black pepper
1tsp.brown sugaromit for Whole30
for serving
1 handful of greens, chopped green onions, crushed roasted peanutsomit peanuts for Whole30
Instructions
Preheat oven to 400 degrees. Slice spaghetti squash lengthwise (end to end) and scoop out seeds. Drizzle with oil, season with salt and pepper and place face down on a sheet pan lined with foil. Roast for 40 minutes, then let cool.
Mix together all of the ingredients for the pork marinade in a bowl, then add ground pork. Use fork to combine and set aside.
Mix together all of the ingredients for the dan dan sauce, adjusting flavorings if needed (if too hot, add sugar).
In a wok or large skillet, warm 1 tbs. avocado oil over medium heat. Add in ground pork and cook until brown and crisped, about 4-5 minutes. Remove from heat and set aside.
In 2 serving bowls, divide the sauce. Divide the handful of mixed greens between the two bowls (if using). When squash has cooked, use fork to create "noodles" and divide between two bowls. Top each bowl with green onions and crushed peanuts, then toss before eating!
Keyword asian, chilis, chinese, dan dan, garlic, ground pork, low carb, spaghetti squash, spicy, takeout, zucchini noodles