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Spaghetti squash fried rice with pork, egg, and green onions for Full GAPS

Spaghetti Squash Fried Rice for Full GAPS

A one-skillet Full GAPS dinner with browned pork, short baked spaghetti-squash strands, scrambled eggs, green onions, ginger, garlic, and verified pure coconut aminos.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American-inspired, Asian-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole medium spaghetti squash baked al dente; about 6 cups
  • 1 1/2 cups fresh ground pork or fresh additive-free sausage cooked with sea salt
  • 1 bunch green onions sliced
  • 2 whole eggs scrambled ahead with sea salt in GAPS cooking fat
  • 1/4 cup ghee coconut oil, lard, or rendered animal fat
  • 2 tablespoons pure additive-free coconut aminos plus more at the table if desired
  • 1 tablespoon freshly grated ginger root
  • 1 large clove garlic crushed or minced
  • 3/4 teaspoon sea salt

Equipment

  • 1 large Le Creuset Artichaut skillet
  • 1 Large cutting board
  • 1 large spoon
  • 1 offset stainless-steel spatula

Method
 

  1. Bake the spaghetti squash at 375 F until the strands shred easily but remain al dente and the edges are tinged brown, about 40 minutes. Cool enough to handle.
  2. Scoop each squash half onto a cutting board and cut the strands crosswise into short rice-like pieces.
  3. Heat 2 tablespoons of the cooking fat in the large skillet. Add the pork, green onions, and ginger and cook over medium-high heat for 2 minutes.
    Fresh ground pork with green onion and ginger after two minutes in an Artichaut skillet
  4. Spread the chopped spaghetti squash over the pork. Sprinkle the sea salt and garlic evenly over it. Reduce heat to medium and cook without stirring for 5 minutes.
    Short spaghetti squash strands browning with pork and aromatics after five minutes
  5. Add the remaining cooking fat near the center. Flip sections with an offset spatula and fry for another 5 minutes, until golden in patches and fragrant.
  6. Fold in the prepared scrambled eggs. Turn off the heat.
  7. Add the 2 tablespoons coconut aminos and stir lightly. Serve with extra verified coconut aminos at the table if desired.

Notes

Use only coconut aminos whose complete current label contains permitted Full GAPS ingredients. Do not use soy sauce or tamari. Do not add processed ham, sesame oil, avocado oil, peas, carrots, rice, or chili sauce.

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