Braised Pork Butt with Roasted Balsamic Spaghetti Squash

Preheat oven to 275°F.

In a large Dutch oven, heat the Olive Oil over medium-high heat. Season the Pork aggressively with Salt and Pepper. Brown on all sides. Then add the Carrots, Onion, Fennel, Garlic, Anchovies, Fennel Seeds and cook until soft, about 5 minutes. Add the Tomato Paste and cook 3 minutes more, using a wooden spoon or tongs to scrape up the browned bits on the bottom of the pot. Add the Wine and bring to a boil. Lower the heat to a simmer. Cover and cook in the oven until the Pork is fork-tender, about 3 1/2 to 4 hours.

Mix ingredients for Gremolata together and season with Salt and Pepper.

Meanwhile, split Spaghetti Squash in half lengthwise. Drizzle with Olive Oil, Salt and Pepper and place flesh-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes. When cool enough to handle, use a fork to scrape all of the squash out of the skin and into a medium-sized bowl. Season to taste with Extra Virgin Olive Oil, Balsamic Vinegar, Red Pepper Flakes, freshly grated Parmigiano-Reggiano Cheese, Salt and Pepper.

Divide warm Squash between 8 shallow bowls and serve with Braised Pork and Gremolata sauce on top. Garnish with chopped fresh Parsley, reserved Fennel Fronds and more grated Parmigiano-Reggiano.