Maple Pulled Pork Stuffed Spaghetti Squash: A Wholesome & Easy Weeknight Meal
Get ready for a truly delicious and incredibly easy meal that’s perfect for any day of the week: our Maple Pulled Pork Stuffed Spaghetti Squash! This dish combines the comforting flavors of sweet and smoky pulled pork with the wholesome goodness of spaghetti squash, offering a meal that’s both satisfying and simple to prepare.
Before diving into the star recipe of the day, I’m thrilled to share a personal milestone! Can you believe this is the 50th recipe I’m featuring here on Crumb Top Baking? It feels like just yesterday I embarked on this exciting journey, a year ago, with little more than a passion for food and a desire to share my culinary creations. Starting a food blog felt daunting, a venture into the unknown, and I honestly questioned whether I would have the stamina to keep it going. Yet, here we are, almost eight months after launching, and I can genuinely say I’m having the time of my life!
Running a blog involves many facets – some glamorous, some not so much. But my absolute favorite part remains the creative process of developing new recipes. Crafting dishes, experimenting with flavors, and bringing new ideas to life is where my heart truly lies. And I must confess, food photography comes in at a very close second; there’s an art to capturing the beauty of a freshly made meal! What makes this journey even more rewarding is the ability to share these creations with all of you. Your feedback, whether it’s a comment here, a tag on Instagram, a message on Facebook, or even a casual chat in person, means the world to me. So, from the bottom of my heart, thank you! Thank you for visiting Crumb Top Baking, thank you for trying out my recipes, and most importantly, thank you for your incredible support. You truly are the best!
Now that we’ve shared a moment of gratitude, let’s turn our attention back to today’s star attraction: our Maple Pulled Pork Stuffed Spaghetti Squash recipe!
This particular recipe falls squarely into the “easy and family-pleasing” category, making it an ideal choice for busy weeknights. While the total time from start to finish might appear to be around four hours, don’t let that number intimidate you. The beauty of this dish lies in its minimal active preparation time. One of the best things about roasting squash and slow cooking meat is the largely hands-off approach they allow. You simply place them in the oven and/or slow cooker, set your timers, and then you’re free to attend to other tasks without constant supervision. This “set it and forget it” method is a game-changer for anyone looking to enjoy a wholesome, home-cooked meal without being tethered to the kitchen.
The maple pulled pork featured in this recipe has become an undeniable favorite in our household, and for good reason. It’s been on a delicious repeat for the past ten days, not because I was tirelessly perfecting the recipe, but because we simply can’t get enough of it and have been adding it to everything! Beyond this delightful spaghetti squash dish, I’ve incorporated it into a balsamic roasted beet salad, and my husband has enthusiastically used it for flavorful sandwiches and even as a unique pizza topping. Its versatility truly knows no bounds.
Preparing this maple pulled pork in the slow cooker couldn’t be simpler. The process begins by generously coating a pork tenderloin with a robust and aromatic spice mixture. This blend consists of garlic powder, cumin, chili powder, smoked paprika, salt, and pepper – a combination designed to impart a deep, savory, and subtly smoky flavor. Once seasoned, the pork is placed into the slow cooker alongside a chopped onion and a special liquid mixture. This mixture, a delightful blend of maple syrup, mustard, and vinegar, is key to achieving the dish’s signature sweet and tangy notes. Over several hours of slow cooking, these ingredients meld together beautifully, tenderizing the pork and creating a rich, flavorful sauce.
The final result is nothing short of spectacular: a sweet and smoky pulled pork that is incredibly tender, subtly caramelized, and bursting with flavor. The slow cooking process allows the meat to become so succulent that it practically falls apart, making it effortlessly shreddable and utterly delicious. This perfect balance of sweetness from the maple, smokiness from the paprika, and tang from the vinegar makes it an irresistible addition to any meal.
While the pork tenderizes in the slow cooker, you can turn your attention to the spaghetti squash, which is equally straightforward to prepare. Begin by cutting the squash in half lengthwise and scooping out the seeds. This step is crucial for achieving those signature “spaghetti-like” strands later on. Once cleaned, the cut sides of the squash are drizzled with a touch of olive oil. While you can certainly get creative with your seasonings, I find that a simple combination of salt, pepper, and garlic powder works wonders, enhancing the natural sweetness of the squash without overpowering it. The squash halves are then roasted for about 30-40 minutes, or until the flesh is tender enough to be easily pierced with a fork. Once cooked, the real magic happens: simply scrape through the flesh with a fork to create beautiful, delicate strands that perfectly mimic traditional spaghetti noodles. You can either scoop these “noodles” out into a bowl or, as we’re doing in this recipe, leave them right in their natural squash “bowls” for a truly impressive stuffed squash presentation.
It’s no secret that I’ve been completely enamored with spaghetti squash lately. It’s not just its ease of preparation; it’s a fantastic, naturally low-carb alternative to traditional pasta, offering a lighter yet equally satisfying base for a variety of dishes. (And yes, I’m pretty sure “carby” is a perfectly acceptable word in the food blogger’s lexicon!) It also provides a welcome change from zucchini noodles. Don’t get me wrong, I thoroughly enjoy zucchini noodles, but some days, the thought of pulling out and cleaning the spiralizer just doesn’t appeal. Spaghetti squash, with its less-messy, simpler preparation, has become my go-to, and I plan to enjoy it as long as it’s in season! (Though, judging by my husband’s recent grocery store adventures – he had to visit three yesterday to find one – its season might be shorter than I hope!)
Once both the succulent maple pulled pork and the perfectly roasted spaghetti squash are ready, the final assembly is quick and fun. Simply add generous portions of the shredded pork directly on top of the spaghetti squash “noodles.” This is where you can truly customize your dish; load on some vibrant red and green bell peppers for a pop of color and freshness, and feel free to incorporate any other favorite vegetables you have on hand – perhaps some spinach, mushrooms, or corn. A sprinkling of shredded cheese over the top adds a creamy, melty finish. Pop the assembled squash back into the oven for just about 15 minutes, allowing everything to heat through and the cheese to melt into gooey perfection. And just like that, a wholesome, flavorful, and beautiful dinner is served!
This recipe for Maple Pulled Pork Stuffed Spaghetti Squash is perfectly portioned for two hearty servings, making it an ideal meal for a cozy dinner. However, its versatility extends beyond that. The recipe can easily be doubled – or even tripled – to comfortably feed a family of four or more. It also shines as an excellent meal prep option for busy weekdays; simply prepare a larger batch, store it in airtight containers, and enjoy delicious, homemade lunches throughout the week, as this dish reheats beautifully in the microwave without compromising flavor or texture!
If you give this delightful recipe a try, please don’t hesitate to share your thoughts! Leave a comment below, or tag me on your favorite social media channels. I absolutely love hearing from you and seeing your culinary creations. Enjoy the rest of your week, and happy cooking!
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Maple Pulled Pork Stuffed Spaghetti Squash Recipe
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Author: Leanne
Prep Time: 15 minutes
Cook Time: 3 hours and 45 minutes
Total Time: 4 hours
Yield: 2 servings
Category: Dinner; Lunch
Description
Enjoy tender spaghetti squash “noodles” topped with a rich, sweet, and smoky maple pulled pork, vibrant red and green peppers, and a sprinkle of melted cheese. This Maple Pulled Pork Stuffed Spaghetti Squash is an incredibly easy, flavorful, and perfectly wholesome dish for any weeknight dinner or meal prep!
Ingredients
For the maple pulled pork:
- 1 small pork tenderloin (1 – 1.5 lbs)
- 1/3 cup maple syrup
- 2 tbsp prepared yellow mustard
- 2 tbsp pure white vinegar
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/8 tsp pepper
- 1 medium-sized onion, chopped
For the stuffed spaghetti squash:
- 1 medium-sized spaghetti squash
- 1 tsp extra virgin olive oil
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/8 tsp pepper
- 1/2 cup chopped red pepper
- 1/2 cup chopped green pepper
- 1/4 cup shredded cheese
Instructions
- Maple Pulled Pork Preparation: In a small bowl, whisk together the maple syrup, prepared yellow mustard, and pure white vinegar. Set this flavorful mixture aside. In a separate small dish, combine the garlic powder, cumin, chili powder, smoked paprika, kosher salt, and pepper to create a savory spice rub. Generously coat the pork tenderloin with this spice mixture. Transfer the seasoned pork, the maple syrup mixture, and the chopped onion into a slow cooker. Cook on high for 3 hours. (Remember to grease your slow cooker with non-stick cooking spray beforehand to prevent sticking). Once the pork is cooked through and incredibly tender, use two forks to shred it directly in the slow cooker. Mix the shredded pork thoroughly with the remaining caramelized maple syrup mixture and onions, which will have reduced and thickened beautifully during cooking.
- Stuffed Spaghetti Squash Prep: As the pulled pork nears completion, begin preparing the spaghetti squash. Preheat your oven to 400 degrees Fahrenheit (200°C) and line a baking sheet with parchment paper for easy cleanup. Carefully cut both ends off the spaghetti squash, then cut it in half lengthwise. Scoop out all the seeds and fibrous strands from the center. Brush the cut flesh of each squash half with olive oil. Season generously with the salt, pepper, and garlic powder. Place the squash halves face down (skin side up) on the prepared baking sheet. Roast for 30-40 minutes, or until the skin can be easily pierced with a fork and the flesh feels tender.
- Assembling and Baking the Stuffed Squash: Once the roasted squash is cooked, remove it from the oven and let it cool for about 5 minutes, or until it’s comfortable enough to handle. Using a fork, gently scrape through the cooked flesh to create the distinctive spaghetti-like strands. Keep these “noodles” within their squash skins. Evenly distribute the shredded maple pulled pork over the spaghetti squash noodles. Top with the chopped red and green bell peppers (and any other desired vegetables), and then sprinkle with shredded cheese. Return the stuffed squash to the oven and bake for an additional 15 minutes at 350 degrees Fahrenheit (175°C), or until the squash is thoroughly heated through and the cheese is melted and bubbly. Serve immediately! Any leftovers can be stored in an airtight container in the refrigerator and enjoyed within 2-3 days, making this an excellent option for meal prepping.
Notes
- I personally prefer cooking the pork on high for 3 hours, allowing almost all the liquid in the slow cooker to evaporate. This process is key for the maple syrup mixture and onions to caramelize beautifully, deepening the flavor profile of the pulled pork. So, if you notice the liquid cooking off, don’t be alarmed – it’s part of the delicious magic!
- If you don’t own a slow cooker, you can still achieve a delicious pulled pork in your oven. Cook the pork at 300 degrees Fahrenheit (150°C) for approximately 1.5 hours, or until the pork is thoroughly cooked. While it may not reach the same level of tenderness or caramelization as slow-cooked pork, it will still be incredibly flavorful and suitable for this dish.
- This recipe yields the best results with a pork tenderloin due to its lean nature and ability to shred easily. However, I’ve successfully made this dish using other cuts like a pork loin roast or pork loin center chops. While they might not shred quite as effortlessly as a tenderloin, the flavor will still be fantastic and work well in this recipe.
- The quantities provided are designed to serve two people generously. If you’re cooking for a larger group or prefer to have leftovers for meal prep, simply double the recipe. A larger tenderloin (over 1.5 lbs) or multiple spaghetti squash halves will easily accommodate the increased yield.