Ingredients per serving


Prepare the Sauce

Prepare the Spaghetti Squash

  • Spaghetti squash, large 1.0 each
  • Clarified butter 36.0 g

Prepare the Charred Pork

  • Clarified butter 24.0 g
  • Ground pork 450.0 g
  • Water 45.0 ml
  • Super sweet Texas onion 1.0 each
  • Garlic cloves, medium, minced 6.0 each

Prepare the Roasted Eggplant

  • Mini Eggplant (Hansel, Gretel, or Fairytale), cut lengthwise 12.0 each

Finish the Dish

  • Purple basil, fresh, chiffonade 12.0 leaves
  • Feta cheese, crumbled 38.0 g

One of the things that brings my wife and I so much happiness is to garden together.  Second to that is cooking from our garden. To plant the seeds, nurture them, watch them grow with excitement and then to harvest with much anticipation, it only seems right to make those ingredients shine. This recipe is one of our favorites and most times, we leave the pork out of the dish, making the vegetables center stage.



  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 220C oven until jalapenos are tender.
    • Remove from oven and place in saucepot. Cover and bring to a simmer.
    • Add theKnorr® 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 18 g 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 theKnorr® 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 with125 g.of pork, jalapeno tomato sauce, feta cheese and Thai basil.
Chef Inspiration