Garlic and spinach "spaghetti" and a month review

I have been really enjoying paleo. I was worried when we started doing this, but we're almost one month in, and although I don't think I've lost any weight, I feel a million times better. I feel more comfortable in my body because it feels like I'm actually taking care of it, feeding it what it actually craves and not carbo-loading and snacking on empty calories all day long. I don't get hungry between meals anymore, and when it is meal time, I want to eat. I enjoy the prospect of meal time so much more because I feel as though I need it, not that I'm bored and my stomach is empty. I have so much more energy. And, I'm learning so much about food through this experience. I'm learning how to bake on a restricted diet (see the banana bread, and look out for ginger and pear bread this week!) I'm learning about new vegetables, how they work with other foods, how to use different oils and spices and meats in different recipes to get different results. It's always an adventure when it comes time to cook, because I'm always trying something new. Paleo food, because the rules are so clear, has also given me the confidence to put the recipes away (not all the time mind you...) and start to venture out on my own and make things that are original (and delicious, if I do say so myself).

In keeping with that adventurous spirit, I found myself staring at my half-a-spaghetti-squash sitting in my fridge from the last time we made noodle bowls. What was I going to do with it. Not that I don't LOVE that paleomg recipe, I do (much love) but I wanted something different, and spaghetti squash is such a cool vegetable. Plus, I want to get as much of this truly excellent winter veggie before it's all gone and I have to find something else seasonal and amazing to make. 

So, here it is

Pork loin medallions and garlic and spinach spaghetti (squash)

Season the pork loin (or whatever meat you're using) with rosemary, sage, basil and liberal salt and pepper.

For the spaghetti you'll need:

½ spaghetti squash

3 cloves of garlic

3 tbsp minced garlic

½ bag of frozen spinach (If I had to guess I'd say...two cups?)

½ onion chopped

There is a two step oven process here, so start this early.

For the squash, you'll need to bake it for around 40 minutes at 375, or until the skin gives when you poke it. (Take the seeds out pre-cooking, so much easier) Everyone online says do it for 20 minutes, but maybe we're buying incredibly large squashes because ours wasn't even nearly done by 20 minutes.

Once the squash is cooked, scoop out the delicious stringy innards and stick them in a bowl.

Turn the oven heat up to 450 and put the pork loin in. This will need around 30 minutes to cook, and the rest of the recipe takes about 20 minutes, so don't wait in between putting the pork loin in and getting finished.

Heat a large (and deep!) pan over medium high heat and melt 2 tbsp coconut oil.

Put your spaghetti squash insides in the pan with three tbsp minced garlic.

Add the onions and spinach and put a lid on the pan to let it steam.

I crushed the three whole cloves, but for me that was purely aesthetic, that bit is up to you.

Once everything is cook, cut your pork loin and serve.

Yum : )

I'm still on the lookout for new ways to use spaghetti squash, so if you have some, please share below.