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Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servings
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
2tablespoonsminced fresh ginger, divided
2tablespoonsminced fresh lemongrass (see Tip)
2tablespoonslight brown sugar
2tablespoonsreduced-sodium soy sauce
1tablespoonfish sauce
1poundpork tenderloin, cut into 1/2-inch slices
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
3tablespoonspeanut oil, divided
½cup“lite” coconut milk
¼cupsmooth natural peanut butter
¼cupwater
DirectionsCombine 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.TipsFind 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.Originally appeared: EatingWell Magazine, November/December 2014
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.TipsFind 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.
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.
Originally appeared: EatingWell Magazine, November/December 2014
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Nutrition Facts(per serving)440Calories23gFat25gCarbs33gProtein
Nutrition Facts(per serving)
- 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.
