This has become a staple in our dinner rotation. We actually substitute ground turkey for the pork simply because the first time we made it we happened to have that. It was good so we've just kept using it. Also I tend to cook the squash one night and wrap it up stick it in the fridge and then make this dish another night. That way it's a super quick meal that tastes great. And the leftovers make a wonderful lunch the next day.
Husband made this using ground turkey in place of the pork. We were both blown away by the flavor and how filling the dish was. We'll make it again and cook the squash in advance to save time on a busy weeknight.
My husband and kids loved this! The squash came out just like noodles not mushy at all. The flavor was great although I left out the chili sauce to please my young ones. We will definately be making this again.
This was better than I expected. My squash was not mushy at all (cooked at 350 for 40 min cooled scraped and stored in the fridge for a few days). I cooked the pork separately first coated with corn starch salt and pepper. I put everything together very quickly. I slivered some baby spinach and added it for color but it didn't really change the flavor. We ate it without rice since squash is starchy enough for us. Yum.
I ended up having to make this with noodles rather than spaghetti squash because my squash was rotten when I opened it up. I have yet to try this recipe with spaghetti squash though a friend of mine says it's awesome. I made it with soba noodles. It was great! I served the chile sauce on the side to be added to taste since I was serving it to kids.
This is a great recipe. The squash had a sweet tast which was a great contrast to the spicy chile I used garlic chile sauce instead of the sirias (rooster sauce). I also added spinach for colour. No need for rice this is great on it's own!!!
Flavorful and Filling I love this recipe. This was my first experience with spaghetti squash. The hardest part was cutting the squash open after that it was a breeze. I followed the recipe almost exactly (minus the ginger b/c I don't like ginger) and the flavors complimented each other well. I used Asian red chile sauce and I did not find the recipe at all spicy. I chose the chile sauce over the chile oil because it's fat free. I managed to get dinner for two from this recipe with enough left over for 3 lunch portions. The only reason I gave this recipe 4 stars out of 5 is because Asian food is typically not my go-to but it's nice every once and a while and this is definitely one of the best Asian-inspired recipes I've had. Pros: filling flavorful and easy!
Squash a nice compliment to the ginger and pork I am always looking for savory winter squash recipes because I hate the butter/brown sugar route but love squash. This recipe was really good. When I was preparing the squash I could see the horror in the eyes of my boyfriend when he realized what I would be combining. I am on a tight budget so I used a cheaper cut of meat and actually cut up a pork picnic shoulder and it was just fine though a little more time consuming. The once the in messed up was overcooking the squash. The flavor was still great but once stir fried the squash lost its unique noodley shape and just became mushy squash. In the end my boyfriend loved it I loved it but was disappointed by the texture (my own fault). The slight sweetness of the squash complemented the pork and ginger flavors really nicely. Pros: easy inventive