The other day a co worker of my husband gave him some fresh spaghetti squash. I was sooo excited! I LOVE spaghetti squash and it is the one squash I can get all my kids and hubby to like! 🙂 I wasnt sure exactly what I wanted to do with it yet, so I let it sit on the counter in our kitchen for a few days. My hubby, Chris and I have been watching the show Master Chef on HULU lately and the other nights challenge box was apples. The catch was no desserts! In the spirit of the show, we discuss what we would make if we were on the show. Hahaha usually my hubby comes up with something crazy and we end up laughing. Okay we still laughed at some of the options or lack of options, but instantly I knew what I wanted to do with the spaghetti squash and my leftover apples from our week of camping.

The most classic pairing with apples is pork. They go beautifully together! I dont know about you but my garden is over flowing with zucchini and yellow squash. You can only make so many zucchini sticks, breads and muffins before you get sick of them. Or before your kids gets sick of it haha! So I grabbed some zucchini, some yellow squash, an onion, a jalapeno, and the small pork loin I had in the freezer. Threw in some Thousands Islands Winery’s North Country Red, and it became Heaven served up in a perfectly cooked spaghetti squash! Lets just say there were not any leftovers of this meal! 🙂

Here is what I came up with :

Apple, Pork, Wine Stuffed Spaghetti Squash 

  • 1 spaghetti squash
  • 1.5#Pork loin
  • 6slices of cooked bacon
  • 1/4cup red onion
  • 1cup North Country Red Wine
  • 1.5 apples (I used Gala apples)
  • 1 Jalapeno
  • 3Tbsp Garlic Herb and Wine seasoning (McCormicks)
  • 1/2cup zucchini
  • 1/2cup yellow squash
  • 1/2cup cauliflower
  • 2Tbsp EVOO (Extra Virgin Olive Oil)
  • 8Tbsp butter
  • salt and pepper
  • 1/2cup shredded pepper jack cheese



Cook Spaghetti squash according to these directions.

While the spaghetti squash is cooking, add 2Tbsp butter and 1Tbsp EVOO into a skillet over medium heat.

When the pan is hot add the diced onion,jalapeno, zucchini, yellow squash and cauliflower.

Add 2 cranks of sea salt and 5 cracks of black pepper

Let the vegetables cook for about 5-7minutes until the onion is translucent.

Remove the vegetables and add 2Tbsp butter and 1Tbsp EVOO to the skillet.  Raise the heat to medium high.

Once the pan is hot add the diced chunks of pork loin. (you want to hear a sizzle)

Add the Garlic Herb Seasoning and then 3cranks of sea salt and 6 cracks of black pepper.

Let the meat get golden brown.

Add the apples, the diced bacon and the red wine. Make sure you scrap the yummy browned bits off the bottom of the pan. They are little pockets of flavor!!


Let simmer for 5minutes. Add 1Tbsp of butter and stir till melted and well combined.

Pour the meat mixture into the spaghetti squash and place back into the oven at 425F for another 8minutes.


Top with shredded pepper jack cheese and ENJOY!!!

***I made this two ways, but sometimes my son decides to not like squash. So I kept some of the meat out and served it over some buttered orzo pasta**

I wish that I had made a double batch of this because the pan was scrapped clean! It was so delicious! I have to say this was my first time cooking with wine and I was alittle nervous. I will definitely be cooking with it again. The wine added so much depth of flavor to the is dish!

Let me know what you think and as always


Beth 🙂