Pork Scallopini & Spaghetti Squash
Preheat oven to 250 degrees.
Cut squash in half lengthwise and again clockwise – remove the seeds. Place squash in a glass bowl with 1/4 cup water, cover with plastic wrap and microwave until it is tender – 10 – 12 min. Uncover and let cool – set aside.
Season pork with salt and pepper.
Heat nonstick skillet over medium heat, add extra virgin olive oil. Cook pork until browned and cooked through then transfer to a baking sheet and keep warm in the oven.
Add the Butter olive oil to the same skillet (medium heat), add capers and cook until sizzling – about a minute.
Add the wine and the lemon juice. Increase the heat to high and bring to a boil.
Add the broth and boil until reduced by half (2-3 min).
Transfer to a small bowl or glass measuring cup.
Using the same skillet add the tomatoes and parsley, stir occasionally until slightly blistered.
Drain the squash scrape the flesh into strands with a fork, discard the skin.
Season with 1/4 tsp salt (try Seasonello).
Serve the pork with the squash and tomatoes – drizzle the caper sauce on top.