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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
Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut Sauce
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.
Nutrition Information
203
Calories
16g
Carbohydrates
8g
Protein
277mg
Potassium
5g
Fiber
11g
Sugar
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