The Spicy Olive’s Pork Scallopini and Spaghetti Squash
A Delicious dinner idea with Spaghetti Squash instead of spaghetti. This recipe could also be made using chicken.
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 3 pound Spaghetti squash
- 8 pork Scallopini slices or 1 pork tenderloin cut into 8 thin slices
- 2 Tablepoons The Spicy Olive's Athinolia Extra Virgin Olive oil or one of our other mild to medium EVOOs
- 3 Tablespoons The Spicy Olive's Butter olive oil
- salt and pepper to taste
- 1 Tablespoons Capers drained
- 1/2 cup Dry White Wine
- juice from one lemon
- 1/2 cup low sodium chicken broth
- 1/2 cup parsley chopped
- 1 pint Cherry Tomatoes
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 250 degrees Farenheit
- Cut squash in half lengthwise and again clockwise and remove seeds. Place squash cut side down in a glass bowl with 1/4 cup water, cover with plastic wrap and microwave until it is tender, 10-12 minutes. Uncover and let cool, set aside.
- Season pork cutlets with salt and pepper. Heat nonstick skillet over medium heat and add Athinolia extra virgin olive oil. Cook pork until browned on each side and cooked through, then transfer to a baking sheet and keep warm in oven.
- Add Butter olive oil to the same skillet over medium heat. Add capers and cook one minute until sizzling. Add wine and lemon juice. Increase heat to high and bring to a boil. Add the chicken broth and boil until reduced by half. Transfer to a small bowl or glass measuring cup. Using the same skillet, add the tomatoes and parsley. Cook until tomatoes are blistered.
- Scrape the spaghetti squash out of the skin. Place on a plate and top with 2 pork cutlets. Top with squash and tomatoes. drizzle the caper sauce on top. Serve and enjoy!
