1 package Plant-Based Pulled Pork
1 small to medium spaghetti squash
2 c kale, stems removed and torn
2 oz Sun-dried tomatoes in olive oil
½ small sweet onion, diced
¼ c roasted pumpkin seeds
4 garlic cloves
Salt and pepper
Preheat oven to 400 degrees. Cut spaghetti squash in half and remove seeds with a spoon. (Tip: If your squash is hard to cut, poke a few holes into it and pop it in the microwave for a minute to soften the skin first.) Rub the inner part of the squash lightly with olive oil and sprinkle with salt and pepper. Cut the tops off the garlic cloves, brush those with olive oil and wrap them in tin foil.
Place squash (flesh side down) and foil-wrapped garlic cloves on a lined baking sheet and bake for 40-60 minutes, depending on the size of your squash and how “al dente” you like your spaghetti.
If your sun-dried tomatoes are not in oil already, place them in a small bowl with 2 tablespoons of olive oil, allowing them to marinate and soften.
Remove squash and garlic from oven. Using a fork, scrape out squash (reserving the empty squash boats for serving.) Peel garlic cloves and roughly chop them.
Heat 1 T olive oil in a large skillet over medium heat. Add garlic and onion. Sauté until onions are clear. Add kale and cover, cooking for 3 to 4 minutes, until it begins to wilt.
Add the Plant-Based Pulled Pork and sun-dried tomato with olive oil to the kale. Continue to cook until the jackfruit begins to caramelize, another 3 to 4 minutes. Add spaghetti squash flesh and pumpkin seeds. Stir to combine, allowing flavors to combine. Add salt to taste.