Need an easy, hassle-free dinner recipe to satisfy your cravings? Look no further than this slow-cooker recipe for Pork Carnitas Stuffed Spaghetti Squash! It’s made with tender boneless pork shoulder, sweet spaghetti squash, loads of cheddar cheese and topped with avocado and corn salsa. Every bite of this dish is jam-packed with flavor! This low-carb recipe is great for those on the keto diet or on a low-carbohydrate diet!
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Easy Slow-Cooker Recipe!
This ‘set it and forget it’ slow-cooker recipe is sponsored by Smithfield. I absolutely love the ease, convenience, and versatility of Smithfield’s Marinated Fresh Pork products and their Boneless Pork Shoulder Seasoned Carnitas was the perfect choice for this dish. It’s slow-marinated and perfectly seasoned so all I have to do, literally, is take it out of the package and place it into my slow-cooker. It’s even pre-cut and perfectly sized to fit into the cooker and leave room for the spaghetti squash!
Preparing Spaghetti Squash
If you’ve never had spaghetti squash, you’re in for a real treat! I’ve been completely obsessed with this miracle of a squash lately! It looks just like spaghetti and it’s a great substitute for pasta, potatoes or other starches. To save time, I simply cook the squash in my slow-cooker, along with the Seasoned Carnitas. It comes out perfectly done and ready to be scooped!
Stuffing the Squash
And putting the stuffed spaghetti squash together is super easy! Just scoop out the cooked squash, combine with the shredded pork shoulder, add cheese and seasoning and place under the broiler! You can have this dish on the dinner table in less than 30 minutes! Just top with your favorite corn tomato salsa, diced avocado, a bit of cilantro and a squeeze of lime juice. Then dig in, enjoy and get ready to come back for seconds!
Enjoyed this easy stuffed squash recipe? Check out some of my other recipes you’re sure to enjoy!
- Risotto Stuffed Butternut – oven-roasted butternut squash stuffed with a mushroom and cranberry risotto!
- Smoky Chipotle Beef Chili – the best chili recipe ever, with loads of beef, chipotle peppers and cheddar cheese!
- Roasted Pork & Sweet Potato Casserole – with juicy pork tenderloin, sweet potatoes and pecans!
- Oven-Roasted Pork & Fall Veggies – this easy and delicious roasted pork is with sweet potatoes, brussel sprouts and much more!
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Sponsored by Smithfield
Smithfield Marinated Fresh Pork is also available in a wide variety of fresh cuts, including pork roasts, loin filets, chops, ribs, sirloins, and tenderloins, and can be sliced or cubed for even faster cooking. And, their products are available in an assortment of mouthwatering flavors, such as Roasted Garlic & Cracked Black Pepper, Slow Roasted Golden Rotisserie, Sweet Teriyaki, or Applewood Smoked Bacon. Smithfield Marinated Fresh Pork products are available at Walmart and select grocery stores/retailers nationwide. For more product information and recipe inspiration, visit Smithfield.com.
Carnitas Stuffed Spaghetti Squash Recipe (video)
- Slow Cooker
- 2 pounds Smithfield Boneless Pork Shoulder Seasoned Carnitas
- 1 medium-sized spaghetti squash
- 1 cup water
- salt and pepper
- 1 1/2 cups grated cheddar cheese
- 1/2 tsp smoked paprika
- 1 cup corn tomato salsa
- 1 large avocado, diced
- 1/4 cup fresh-chopped cilantro
- 1 to 2 limes, for garnish
- Prepare the pork shoulder and spaghetti squash first. Remove the Smithfield Boneless Pork Shoulder Seasoned Carnitas from its packaging and place into the slow-cooker.
- Using a sharp knife, split the squash in half lengthwise, the using a spoon to scoop out the seeds and membrane; discard the seeds. Season the squash generously with salt and pepper, then place into the slow-cooker, over the pork shoulder. Pour 1 cup water into the cooker, cover with the lid and cook on ‘high’ for 4 hours; or, on ‘low’ for 6 to 8 hours.
- After 4 hours, remove the squash and pork shoulder into separate bowls using kitchen tongs. Using 2 forks, shredded the pork into threads. Using a fork, do the same for the spaghetti squash. Combine the squash, shredded pork and 1 cup cheddar cheese in a large mixing bowl. Season with 2 tablespoons of cilantro, a bit of salt and pepper and the smoked paprika. Use kitchen tongs to toss the ingredients together.
- Preheat the oven broiler on ‘high’. Meanwhile, fill the empty squash shells with the filling. If there is extra filling left over, simply place it into an oven-safe bowl. Top the filling with the remaining 1/2 cup cheese and place under the broiler for 5 to 7 minutes, until the cheese is melted and lightly browned.
- Serve the stuffed spaghetti squash with a generous amount of corn salsa, diced avocado, a bit of cilantro and squeeze some lime juice over the top.