Delicious Carnitas Stuffed Spaghetti Squash

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Put the pork shoulder carnitas into the slow cooker, out of its packaging.
2. Halve the spaghetti squash lengthwise, scoop out and discard the seeds and membrane, then season generously with salt and pepper.
3. Set the squash on top of the pork in the slow cooker, pour in 1 cup of water, cover and cook on high for 4 hours, or on low for 6 to 8 hours.
4. Lift the squash and pork out into separate bowls with tongs. Shred the pork with two forks, and scrape the squash into strands with a fork.
5. In a large bowl, combine the squash, shredded pork and 1 cup of the cheddar. Add 2 tablespoons of cilantro, the smoked paprika, and a little salt and pepper, then toss with tongs.
6. Heat the broiler to high. Fill the squash shells with the filling, putting any extra in an oven-safe bowl. Top with the remaining 1/2 cup cheese and broil 5 to 7 minutes, until melted and lightly browned.
7. Serve with corn salsa, diced avocado, extra cilantro and a squeeze of lime juice.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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