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    Home » Recipes » Pork Recipes

    Sweet & Spicy Asian Pork-Stuffed Spaghetti Squash

    Modified: Jan 18, 2024 · Published: Mar 28, 2016 by Ashley

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    Simple roast squash is the perfect (edible) bowl for this zesty, colorful meal!

    This started as one of those meals where I was trying to use up odds and ends that were hanging around in my kitchen. There was leftover cabbage from this crazy delicious pizza recipe and ground pork in the freezer.

    I had picked up some spaghetti squash from the store and wanted to do something different with it. I feel like because it has the word "spaghetti" in it, people tend to go with Italian flavors. So I tried to think of what would be a different route to go with the squash and decided that Asian was the way to go.

    Sweet & Spicy Asian Pork-Stuffed Spaghetti Squash

    This dish is pretty easy to put together. The squash is super low-maintenance. You just cut them in half, scoop out the seeds and roast them with some water in the pan.

    While it's cooking, you sauté some aromatics on the stovetop, brown the meat on top and stir in hoisin, soy sauce and chili garlic sauce for some depth of flavor.

    Fill up your squash with the mixture and pop on a colorful garnish and dinner is served!

    A photo posted by Ashley Covelli (@bigflavors) on Mar 17, 2016 at 8:14pm PDT

    This was a surprise hit with my family, and it's one that I'll definitely be making again.

    Quick programming note – the first installment of my newsletter is officially available! Check it out here, and if you enjoy what you see, please subscribe!

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    📖 Recipe

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    Sweet & Spicy Asian Pork-Stuffed Spaghetti Squash

    Sweet & Spicy Asian Pork-Stuffed Spaghetti Squash

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 minutes
    • Cook Time: 1 hour
    • Total Time: 1 hour 10 minutes
    • Yield: 4 Servings
    • Category: Main Dish
    • Method: Oven
    • Cuisine: Asian
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    Description

    Simple roast squash is the perfect (edible) bowl for this zesty, colorful meal!


    Ingredients

    Units Scale
    • 2 whole spaghetti squash
    • 1 tablespoon peanut oil
    • 4 cloves garlic, minced
    • 1 shallot, thinly sliced (about 2 tablespoons)
    • 1 tablespoon freshly grated ginger
    • 1 pound ground pork
    • 2 tablespoons hoisin sauce*
    • 2 tablespoons low sodium soy sauce*
    • 1 ½ teaspoon chili garlic sauce
    • ½ teaspoon sesame oil
    • ½ cup shredded red cabbage
    • 2-3 green onions, sliced
    • *optional: use gluten free

    Instructions

    1. Preheat oven to 400°F. Cut each squash in half horizontally and scoop out the seeds. Lay them cut-side down in a roasting pan or other baking dish, and add about an inch of water. Place the pan in the preheated oven and roast for 45-60 minutes, until tender when poked with a fork.
    2. While the squash is roasting, heat oil in a large, non-stick skillet over moderate heat. Add garlic, shallot and ginger and sauté until fragrant and beginning to soften, about 2 minutes. Add pork and cook, breaking it up with a wooden spoon or spatula as you go, until it is browned all over. Add hoisin, soy sauce and chili garlic cause and continue cooking until the meat is cooked through. Remove from heat.
    3. To serve, place each squash on a plate, cut-side up. Drizzle each with ⅛ teaspoon sesame oil. Place ¼ of the pork mixture inside each squash. Sprinkle cabbage and green onions over top to garnish. Enjoy!

    Nutrition

    • Serving Size:
    • Calories: 417
    • Sugar: 8 g
    • Sodium: 481 mg
    • Fat: 29.2 g
    • Saturated Fat: 9.8 g
    • Carbohydrates: 17.7 g
    • Fiber: 3 g
    • Protein: 21.5 g
    • Cholesterol: 82 mg

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    Reader Interactions

    Comments

    1. Lori H

      March 28, 2016 at 5:53 pm

      Love the yellow, purple and green - it looks so fresh and pretty!

      Reply
      • BigFlavorsFromATinyKitchen

        March 29, 2016 at 1:51 pm

        Thanks so much! It was a fun one to look at AND eat 🙂

        Reply
    2. Kristen Chidsey

      March 29, 2016 at 8:57 am

      Ashley, I love all the flavors you packed in here!

      Reply
      • BigFlavorsFromATinyKitchen

        March 29, 2016 at 1:51 pm

        Thanks so much, Kristen - it definitely had a LOT of flavor!

        Reply
    3. Laura @MotherWouldKnow

      April 05, 2016 at 10:35 am

      I love the filling - spicy and colorful. I have tried to like spaghetti squash before without success, but I'll bet that the filling is a great contrast, so I'm game to try it again.

      Reply
    4. Trish

      April 05, 2016 at 12:33 pm

      Oh my gosh, this sounds SO DELICIOUS! Love the color contrast with the purple cabbage too. 🙂

      Reply
    5. Allie R Taylor

      April 05, 2016 at 9:36 pm

      Gorgeous meal Ashley, love the fresh ginger!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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