Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut Sauce

• Gluten free

• Meat

  • 1 cut into 2-inch slices (1-pound pork tenderloin

• Produce

  • 1 2 1/2- to 3-pound spaghetti squash
  • 1 lb Baby spinach
  • 2 tbsp Ginger, fresh
  • 2 tbsp Lemongrass, fresh

• Canned Goods

  • 1/2 cup Coconut milk, lite

• Condiments

  • 1 tbsp Fish sauce
  • 1/4 cup Peanut butter, smooth natural
  • 2 tbsp Soy sauce, reduced sodium

• Baking & Spices

  • 2 tbsp Brown sugar, light

• Oils & Vinegars

  • 3 tbsp Peanut oil

• Liquids

  • 1/4 cup Water

Found on eatingwell.com

Description

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 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

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°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 ¼ 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.

Nutrition