Ingredients

Cooking spray
4 extra-large yellow onions (the biggest ones you can find!)
Salt and freshly ground black pepper
1 spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
4 boneless pork loin chops, trimmed of fat
2 cups sliced wild mushrooms (any variety, combination)
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
1/2 cup heavy cream
1/4 cup chopped hazelnuts

1/4 cup freshly chopped parsley leaves
1/2 cup ranch dip

Directions

Preheat oven to 400 degrees F. Coat a large
baking sheet with cooking spray.

Remove the outer skin from onions, keeping them whole. Cut onions from the top almost to
the bottom (without cutting all the way through), making 8 equal wedges. Place onions on
baking sheet, spray with cooking spray and season with salt and pepper. Arrange spaghetti
squash on the same baking sheet, flesh side up. Spray squash with cooking spray and season
with salt and pepper. Roast squash and onions for 25 to 30 minutes, until both are tender
and onions are golden brown.

Meanwhile, heat oil in a large skillet over medium heat. Season both sides of pork with
salt and pepper. Add pork to hot skillet and cook 2 minutes per side, until golden brown.
Remove pork from pan and set aside. To the same skillet add mushrooms and garlic and saute
5 minutes, until mushrooms soften and release juice. Add chicken broth and bring to a
simmer. Return pork to pan and simmer 5 minutes, until cooked through. Add heavy cream and

simmer 1 minute. Using a fork, pull squash from the skin in shreds, making spaghetti-like
strands. Arrange squash on a platter or plate and top with pork and cream sauce. Top with
hazelnuts and parsley. Serve 2 roasted onions alongside, with ranch dip, reserving
remaining onions for another meal.