Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut Sauce

Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut Sauce

8 Reviews
From: EatingWell Magazine, November/December 2014

In this Asian-flavored spaghetti squash recipe, thin slices of lean pork tenderloin are marinated with lemongrass, ginger, brown sugar and soy sauce. The flavorful marinade is then cooked with peanut butter and coconut milk to make a delicious sauce for this low-carb noodle bowl.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons minced fresh ginger, divided
  • 2 tablespoons minced fresh lemongrass (see Tip)
  • 2 tablespoons light brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 pound pork tenderloin, cut into ½-inch slices
  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 3 tablespoons peanut oil, divided
  • 1 pound baby spinach
  • ½ cup “lite” coconut milk
  • ¼ cup smooth natural peanut butter
  • ¼ cup water


  • Active

  • Ready In

  1. Combine 1 tablespoon ginger, lemongrass, brown sugar, soy sauce and fish sauce in a shallow dish. Add pork, turn to coat and let stand, turning once or twice, for 20 minutes.
  2. 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°F oven until the squash is tender, 40 to 50 minutes.)
  3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the remaining 1 tablespoon ginger and add spinach a few handfuls at a time, cooking and stirring until all the spinach has wilted, 1 to 2 minutes total. Transfer to a plate; cover to keep warm.
  4. Wipe out the pan, add the remaining 1 tablespoon oil and heat over medium-high. Add the pork (and marinade) and cook, turning once, until browned, about 2 minutes per side. Transfer the pork to the plate with the spinach and cover; leave the liquid in the pan.
  5. Add coconut milk, peanut butter and ¼ cup water to the pan; cook, stirring and scraping up any brown bits, for 1 minute.
  6. To serve, scrape the squash from the shells with a fork and divide among 4 bowls. Drizzle each portion with 2 tablespoons of the peanut sauce, top with pork and spinach, then drizzle with the remaining peanut sauce.
  • Find lemongrass—a woody, scallion-shaped herb with an aromatic lemon flavor—in the produce section of well-stocked supermarkets or Asian food shops. To use, trim off the root end and grassy top. Peel off the outer layer and thinly slice (or mince) the softer inner stalk.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 3 oz. pork, ¾ cup squash, ¾ cup spinach & ¼ cup sauce
  • Per serving: 440 calories; 23 g fat(5 g sat); 5 g fiber; 25 g carbohydrates; 33 g protein; 230 mcg folate; 74 mg cholesterol; 11 g sugars; 7 g added sugars; 10,761 IU vitamin A; 36 mg vitamin C; 152 mg calcium; 5 mg iron; 798 mg sodium; 1,272 mg potassium
  • Nutrition Bonus: Vitamin A (215% daily value), Vitamin C (60% dv), Folate (58% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 vegetable, ½ starch, ½ other carbohydrate, 3½ lean meat, ½ high-fat meat, 3 fat

Reviews 8

January 18, 2019
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By: Courtney Lineberger
My boyfriend (who I put on a diet) loved this! It could use some garlic for sure. But I LOVE it.
September 19, 2018
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By: foodfiend
Incredibly good! It does need garlic, next time I will add that in the marinade and toss some in with the spinach as well. A wedge of lime to squeeze over was a great last-minute addition to this recipe, and was a scattering of chopped cilantro. MADE A SECOND TIME: Used shrimp instead of pork (grilled it) and a bottled Thai peanut sauce (which made it SOOO easy). With the addition of garlic in the spinach saute, and cilantro/ lime garnish this was delicious!
February 08, 2018
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By: Cranky Frankie
January 04, 2018
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By: nospam
I didn't have enough fresh ginger, so I had to use powdered for the coconut/peanut sauce. But still, wow! The pork was so tender and the marinade (with the fresh ginger) was delicious. My kids were fighting over the second helpings. I will definitely make this again.
November 02, 2017
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By: Kat Johnson
My husband is a carnivore and loved this dish. Made it with steamed broccoli and rice. The sauce is superb. Will make again
April 11, 2017
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By: Farmdotr
Easy to put together. Marinated the pork ahead of time. Used chunky peanut butter and was fantastic.
November 19, 2014
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By: MNLaurie
Really good Actually used this as a template--I didn't have the tenderloin, and no spinach. But I did have some plain pulled pork,broccoli and mushrooms, sooo while the squash was cooking, used the marinade for the pork, let it sit while I sauteed sliced mushrooms, broccoli florets, minced garlic and ginger. Removed and then put in the pork and marinade to heat and reduce. Assembled as the recipe suggested-- really good and a nice twist using the spaghetti squash! Now what to do with the rest of the coconut milk??? Pros: Easy and tasty! Cons: None!
November 16, 2014
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By: EatingWell User
DEEE-Licious! I just made this for the first time and put it in my belly! It was very satisfying and yummy.....ooooo, and my dish actually looked like the picture!!! (sorry I'll take proof the next time as this recipe made the do over cut). Thanks Eating Well, you rock! Pros: Beautiful, Delicious and Protein-erific Cons: Hmmmm
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