Pork Lo Mein!

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• 2 lbs. boneless pork shoulder
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup snow peas
• 1  can sliced water chestnuts, drained
• 1 pound fettuccine
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• 1/3 c. soy sauce
• 3 cloves garlic, minced
• 2 T. brown sugar
• 1 t. ground ginger
• 1 t. curry
• 2 T. peanut butter
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• Whisk together soy sauce, garlic, brown sugar, ginger, curry, and peanut butter in a slow cooker.  Add pork shoulder, then cover and cook on high for 3 hours.  Remove pork shoulder and shred the meat before returning to the pot with the juices. Stir in carrots, and celery and cook for 30 more minutes.  Then add the snow peas and water chestnuts.  Meanwhile, cook the fettuccine until al dente.  Toss the cooked pasta with the meat and vegetable mixture before serving.

Spaghetti Squash Pie!

1 spaghetti squash
1 lb. ground turkey
15 oz. tomato sauce
1 T. Italian seasoning
2 cloves garlic, minced
2 T. flour
3 T. melted butter
3 eggs, beaten
1/3 c. parmesan cheese
1 c. mozzarella cheese

Pierce squash and microwave for 15 minutes.  Meanwhile, brown turkey in a large skillet.  Add the tomato sauce, seasoning, and garlic and simmer for a few minutes.  Once squash is cooked, cut in half, remove the seeds, and shred into spaghetti-like strands with a fork.  Mix the squash with flour, butter, eggs, and parmesan and spread into a greased pie pan.  Top with meat sauce and sprinkle mozzarella on top.  Bake the pie at 350 degrees for 30 minutes.