Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 spaghetti squash
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp each dried rosemary, crumbled and fennel seeds, crushed
- ¼ tsp pepper
- 4 pork chops
- 1 onion, sliced
- 3 zucchini, cut into slices
- 28 oz can chopped tomatoes with basil, garlic, and oregano
Directions
Heat oven to 350 degrees.
Pierce squash in several places.
Place on baking sheet.
Bake 45 min. or until tender.
Cover to keep warm.
Combine garlic, ½ tsp salt, rosemary and ⅛ tsp pepper in a cup.
Rub the seasoning mixture over both sides of the pork chops.
Coat skillet with cooking spray.
Add chops, brown on each side.
Remove to plate, cover to keep warm.
Add onion and zucchini to skillet, saute 5 min.
Add tomatoes, fennel seeds, and remaining salt and pepper.
Bring to a boil.
Add pork chops with any liquid to skillet.
Cover, reduce heat and simmer 10 min.
Cut spaghetti squash in half.
Remove and discard seeds.
Scrape out strands of spaghetti squash with a fork into a bowl.
Serve with pork chops and zucchini tomato sauce.