Add pork, turn to coat and let stand, turning once or twice, for 20 minutes.
Meanwhile, place squash cut-side down in a microwave-safe dish; add 2 tablespoons water.
Microwave, uncovered, on High until the flesh is tender, about 10 minutes.
(Alternatively, place squash halves cut-side down on a rimmed baking sheet.
Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.)
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Transfer to a plate; cover to keep warm.
Wipe out the pan, add the remaining 1 tablespoon oil and heat over medium-high.
Transfer the pork to the plate with the spinach and cover; leave the liquid in the pan.
To serve, scrape the squash from the shells with a fork and divide among 4 bowls.
To use, trim off the root end and grassy top.
Peel off the outer layer and thinly slice (or mince) the softer inner stalk.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
