Stuffed Pork Chops with Spaghetti Squash
- Number of Servings: 2
Ingredients
2 4oz boneless loin chops1/2 cup long grain rice1/4 cup frozen leaf spinach1 chicken bullion cube1 Tbsp olive oil1/4 tomato sauce (I like a sweeter sauce)salt & pepper1 sm spaghetti squasholive oil/cooking spraygarlic powdersalt & pepper
Preheat oven to 350* F.
Rince rice thorougly in cold water
Heat saucepan over med-high heat and add oil and bullion cube
Break up cube and add rice, stirring to coat rice 2 minutes
Add approx 1 cup water (enough to cover rice)
Bring up to boiling, lower flame, cover and simmer approx 15 minutes or until rice is tender
Add spinach to rice and salt and pepper to taste. Set aside.
Meanwhile with a paring knife, slice a 3 inch slit into chops as deep as you can without cutting through meat. Season with salt and pepper. Stuff with rice.
Place in shallow baking dish and top with tomato sauce. Spoon any remaining rice around chops. Cover dish with foil. Bake approx 20 minutes or till cooked through.
For the squash:
Halve squash and remove seeds. Place cut side down in microwave safe dish with about an inch of water. Microwave 8-10 minutes for a small squash.
Spray a nonstick pan with olive oil cooking spray, heat pan over med heat. Remove cooked squash from skin by taking a fork and scraping against the flesh. Toss squash with salt, pepper, and garlic powder until aromatic & to desired doneness.
Number of Servings: 2
Recipe submitted by SparkPeople user OMAHAMAMA.
Rince rice thorougly in cold water
Heat saucepan over med-high heat and add oil and bullion cube
Break up cube and add rice, stirring to coat rice 2 minutes
Add approx 1 cup water (enough to cover rice)
Bring up to boiling, lower flame, cover and simmer approx 15 minutes or until rice is tender
Add spinach to rice and salt and pepper to taste. Set aside.
Meanwhile with a paring knife, slice a 3 inch slit into chops as deep as you can without cutting through meat. Season with salt and pepper. Stuff with rice.
Place in shallow baking dish and top with tomato sauce. Spoon any remaining rice around chops. Cover dish with foil. Bake approx 20 minutes or till cooked through.
For the squash:
Halve squash and remove seeds. Place cut side down in microwave safe dish with about an inch of water. Microwave 8-10 minutes for a small squash.
Spray a nonstick pan with olive oil cooking spray, heat pan over med heat. Remove cooked squash from skin by taking a fork and scraping against the flesh. Toss squash with salt, pepper, and garlic powder until aromatic & to desired doneness.
Number of Servings: 2
Recipe submitted by SparkPeople user OMAHAMAMA.
Nutritional Info Amount Per Serving
- Calories: 642.6
- Total Fat: 28.8 g
- Cholesterol: 182.5 mg
- Sodium: 394.6 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.7 g
- Protein: 67.2 g
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