I was trying out some new ways to make pork and spaghetti squash. Normally I sear my pork, transfer it to the oven, and make a pan sauce with a peach beer in the searing pan and normally I bake the spaghetti squash, scrape it out of the skin, and saute it in olive oil to finish. This time I seared the pork, transferred it to the oven, and made a pan sauce with sherry cooking wine and chopped up apples. I seared two sides of the pork, removed the pork, and added about a cup of sherry, two cups of chicken stock, and 2 fine chopped apples. I let this sauce thicken and reduce while the pork baked in the oven. For the spaghetti squash, I baked it in the oven like normal, cut open, face down on parchment on a baking sheet until soft. Once it was baked, about 30 min, I scraped out the inside and topped with a marinara sauce that I heated on the stove. I also made a balsamic brushetta appetizer. In a bowl, I mixed 4 seeded Roma tomatoes, a tablespoon of balsamic vinaigrette, a teaspoon of olive oil, about a half cup of Parmesan cheese, and a fresh package of basil chopped fine. I topped some toasted, sliced pieces of french bread in the oven with the mixture to make the balsamic brushetta.
