Ingredients
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2 tablespoons minced fresh ginger, divided
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2 tablespoons minced fresh lemongrass (see Tip)
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2 tablespoons light brown sugar
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon fish sauce
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1 pound pork tenderloin, cut into 1/2-inch slices
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1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
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3 tablespoons peanut oil, divided
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1 pound baby spinach
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½ cup “lite” coconut milk
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¼ cup smooth natural peanut butter
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¼ cup water
Directions
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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.
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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.)
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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.
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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.
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Add coconut milk, peanut butter and 1/4 cup water to the pan; cook, stirring and scraping up any brown bits, for 1 minute.
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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.
Nutrition Facts (per serving)
440 | Calories |
23g | Fat |
25g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 3 oz. pork, 3/4 cup squash, 3/4 cup spinach & 1/4 cup sauce | |
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.