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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2014


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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. 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.

  • 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.

  • Add coconut milk, peanut butter and 1/4 cup water to the pan; cook, stirring and scraping up any brown bits, for 1 minute.

  • 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 Facts

440 calories; protein 32.8g; carbohydrates 24.9g; dietary fiber 5.3g; sugars 10.8g; fat 23.4g; saturated fat 5.4g; cholesterol 73.7mg; vitamin a iu 10761.2IU; vitamin c 36.2mg; folate 229.7mcg; calcium 151.6mg; iron 5.2mg; magnesium 137.8mg; potassium 1272.4mg; sodium 797.5mg; thiamin 1.3mg; added sugar 7g.

Reviews (8)

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8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 Read More
Rating: 5 stars
Easy to put together. Marinated the pork ahead of time. Used chunky peanut butter and was fantastic. Read More
Rating: 5 stars
My boyfriend (who I put on a diet) loved this! It could use some garlic for sure. But I LOVE it. Read More
Rating: 5 stars
superb Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
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! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
My husband is a carnivore and loved this dish. Made it with steamed broccoli and rice. The sauce is superb. Will make again Read More