Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Spaghetti Squash Recipes Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut Sauce 4.8 (8) 8 Reviews 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. 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EatingWell's Editorial Guidelines Updated on March 5, 2020 Print Share Share Tweet Pin Email Cook Time: 45 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Nutrition Profile: Dairy-Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High-Protein Low-Calorie Jump to Nutrition Facts Ingredients 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 1/2-inch slices 1 2 1/2- 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 Directions 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. Tips 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. Print Nutrition Facts (per serving) 440 Calories 23g Fat 25g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 440 % Daily Value * Total Carbohydrate 25g 9% Dietary Fiber 5g 19% Total Sugars 11g Added Sugars 7g 14% Protein 33g 66% Total Fat 23g 30% Saturated Fat 5g 27% Cholesterol 74mg 25% Vitamin A 10761IU 215% Vitamin C 36mg 40% Folate 230mcg 57% Sodium 798mg 35% Calcium 152mg 12% Iron 5mg 29% Magnesium 138mg 33% Potassium 1272mg 27% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved