Lime Dill Veal or Pork Over Spaghetti Squash
Transform your dinner routine with this vibrant and flavorful recipe for Lime Dill Veal or Pork Over Spaghetti Squash. This low-carb, gluten-free dish combines the tender, zesty goodness of lime-infused veal or pork cutlets with the herby brightness of fresh dill, all nestled atop a bed of roasted spaghetti squash. The squash provides a naturally sweet and nutrient-packed alternative to pasta, while the tangy citrus sauce—elevated with garlic, butter, and a hint of optional red pepper flakes—adds a rich complexity. Perfect for busy weeknights or elegant entertaining, this recipe is as wholesome as it is impressive. Ready in under an hour, it's a delicious fusion of comfort food and light, fresh flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 pound Veal or pork loin (sliced into thin cutlets)
- 3 cloves Garlic (minced)
- 1 Lime (zested and juiced)
- 2 tablespoons Fresh dill (chopped)
- 0.5 cup Chicken or vegetable broth
- 1 tablespoon Unsalted butter
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle the inside of each squash half with 1 tablespoon of olive oil and season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast in the preheated oven for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the veal or pork cutlets with a pinch of salt and pepper on both sides.
Sear the cutlets in batches for about 2-3 minutes per side, or until golden brown and cooked through. Remove the cooked cutlets from the skillet and set aside.
Reduce the heat to medium-low and add the minced garlic to the same skillet. Sauté for about 1 minute until fragrant.
Add the lime juice, lime zest, chicken or vegetable broth, and butter to the skillet. Stir well to combine.
Simmer the sauce for 2-3 minutes to slightly reduce it, then stir in the fresh dill and optional red pepper flakes.
Return the cooked veal or pork cutlets to the skillet, coating them in the sauce. Cook for another 1-2 minutes to warm through.
Once the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands and transfer to a serving dish.
Place the veal or pork cutlets and sauce over the spaghetti squash, garnish with extra fresh dill if desired, and serve immediately.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 4427 mg | 192% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 26.0 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2774 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
