Lemongrass Pork & Spaghetti...Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut Sauce

If you have about 45 minutes to spend in the kitchen, Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut Sauce might be a spectacular gluten free, dairy free, and fodmap friendly recipe to try. This main course has 504 calories, 33g of protein, and 30g of fat per serving. This recipe serves 4. For $3.76 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. A mixture of lite” coconut milk, fish sauce, baby spinach, and a handful of other ingredients are all it takes to make this recipe so tasty. A couple people made this recipe, and 78 would say it hit the spot. It is brought to you by Eating Well. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 0%. Try Salmon Confit with Lemongrass Sauce, Spaghetti Squash & Tomato Basil Meat Sauce, and Grilled Lemongrass Shrimp for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Combine 1 tablespoon ginger, lemongrass, brown sugar, soy sauce and fish sauce in a shallow dish.

2. 02

   Add pork, turn to coat and let stand, turning once or twice, for 20 minutes.

3. 03

   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.

4. 04

   Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.)

5. 05

   Heat 2 tablespoons oil in a large skillet over medium-high heat.

6. 06

   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.

7. 07

   Transfer to a plate; cover to keep warm.

8. 08

   Wipe out the pan, add the remaining 1 tablespoon oil and heat over medium-high.