Ground Pork Lettuce Wraps

Ingredients

(1 lb) Ground Pork
(2) Free-Range Eggs
(1/3 box) Thai Glass noodles, cooked
(1) Spaghetti squash
(1 head) Romaine/Iceburg Lettuce
(1 tbsp.) Olive oil
(2 cloves) Garlic, minced
(1/2) onion, chopped finely
(1) Large carrot, shredded
(1/4 tsp.) Cumin
(1/4 tsp.) Black Pepper
(1/2 tsp.) Ground ginger
(Dash) Salt
(1 tbsp.) Sriracha
(1 tbsp.) Soy Sauce
(To sprinkle) Shredded Cheese
(2) Avocados, cubed
(to taste) Black Pepper
(Drizzle) Soy Sauce

Directions

*Optional* Pre-heat oven to 375. Cut off ends of spaghetti squash, cut in half, and scoop out seeds. Fill 9x13 in. pan with water 1'' high. Place squash in pan face up and cook for 35 mins or until shreds nicely and is fork tender.

(I used both spaghetti squash and the glass noodles to bed the meat. Thought it was delicious that way but can substitute the spaghetti squash for noodles if doing low carb. Can also do just noodles if short on time since the squash takes a while in oven.)

Follow directions on box of glass noodles. Set aside.

Add olive oil to pan on stovetop with minced garlic and onions. Cook on med heat until translucent. Add pork, black pepper, salt, ground ginger, cumin, and cook on medium until browned. Add soy sauce and Sriracha. Whisk eggs and add to pork. Cook for few mins longer and set aside.

Shred carrots for topping. Rinse lettuce and layer with noodles and squash. Top with pork. Add shredded carrots, avocado, and cheese. Drizzle with soy sauce, sprinkle with black pepper and enjoy! May be a little messy if using Romaine lettuce but it sure tastes delish!

Recipe makes ~8 lettuce wraps.

by Jazmin Brown