Bring Korean flavors into your kitchen with this super easy and flavor-packed Healthy Korean Pork Spaghetti Squash Bowl with Kimchi, Avocado, and Gochjang Aioli!
Don’t be jealous. I’ve had off all week. I know. Being a teacher definitely has its perks. It’s called vacations.
During this winter break, I have been trying to accomplish a very important mission. Complete the baby registry. I thought it would be easy. Wrong. It’s like a billion times harder than doing your bridal registry. Pick the wrong blender… eh, no big deal. It’ll break at some point and you get a new one. But pick a wrong product for your baby? Your breathing, living child? The consequences seem a bit more serious.
My Type A personality, which has a predisposition to obsessive researching, was (and still is) a bit overwhelmed. I’m making progress, though. Slowly.
Speaking of being obsessive, I’m currently all about Korean flavors in the kitchen. You remember those Korean Pork Sweet Potato Skins from a few weeks back? Yea, that was only the start of what’s coming at you. Next up is this insanely awesome and pretty darn healthy Korean Pork Spaghetti Squash Bowl.
And my addiction to passion for spaghetti squash is no secret. Case in point? Look at the bottom of this post for some other spaghetti squash recipes I’ve been whipping up lately 🙂
So let’s break down why this creative spaghetti squash recipe is not only #legit but also #healthy.
Side note… my music students no longer know “#” as a pound sign when I’m introducing it as a “sharp” symbol in music. They only know it as a hashtag. Sigh.
So you’ve got the spaghetti squash. It’s a healthier base than noodles or rice, and I personally love the subtle sweetness it has.
Then it’s (healthy) flavor time… Kimchi – Avocado – Scallions – Queso Fresco. Of course the Korean Pork. And then… this guilt-free Gochujang Aioli. That’s right. Guilt-free. You can slather and drizzle that creamy goodness to your heart’s delight.
Healthy Korean Pork Spaghetti Squash Bowl
- Total Time: 1 hour
- Yield: Serves 4
Ingredients
- 1 medium-large spaghetti squash
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground pepper
- Korean Pork (recipe below)
- Healthy Gochujang Aioli (recipe below)
- 2 avocados, chopped
- 3/4 cup Kimchi, chopped
- 1 bunch scallions, chopped
- 3/4 cup Queso Fresco, crumbled
for the Korean Pork
- ¾ pound ground pork
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ginger powder
for the Healthy Gochujang Aioli
- ½ cup plain Greek yogurt
- 1½ tablespoons gochujang
- ⅛ teaspoon paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Kosher salt
Instructions
- Preheat your oven to 400°F. Cut the spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender and easily pierced with a knife, about 45-60 minutes.
- To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
- Divide spaghetti squash strands among 4 bowls. Top with desired amount of Korean pork, kimchi, and avocado. Sprinkle with scallions and crumbled queso fresco, and drizzle with a good amount of gochujang aioli*. Serve immediately.
for the Korean Pork
- Combine soy sauce, brown sugar, mirin, toasted sesame oil, garlic powder, onion powder, and ginger powder in a small bowl.
- Heat olive oil a medium skillet over medium-high heat. Add pork and cook, stirring and breaking into bite-sized pieces, until browned and just cooked through. Add sauce and stir, cooking for about 1 minutes, until it creates a quick glaze on the pork. Remove from heat.
for the Healthy Gochujang Aioli
- Combine all ingredients in a small bowl. Season with Kosher salt. Can be made ahead and refrigerated until ready to serve.
Notes
*to create a clean drizzle of the Healthy Gochujang Aioli, place in a ziploc bag and snip the corner to create a makeshift pastry bag.
- Prep Time: 15 mins
- Cook Time: 45 mins
Love Spaghetti Squash? Boom…
Vegetarian Thai Peanut Red Curry Spaghetti Squash
Gluten-Free Spaghetti Squash Pizza Crust
Gluten-Free Skinny Buffalo Chicken Pizza
Spaghetti Squash with Roasted Red Pepper – Tomato Sauce
This is a work of art my friend, absolutely awesome!
Hahaha thanks Matt? Is it #legit? LOL
YES! This looks fabulous, Chris! I love that you jazzed up spaghetti squash with Korean flavors. You’re so creative, I love it!
Thanks Jen 🙂 Much appreciated!
that aioli looks INSANE, so glad I can drizzle it to high heavens without any guilt! this really looks like one hell of a tasty spaghetti squash recipe, love how you get so creative with it! and lol about registering for your baby, I’m sure you guys are doing MUCH better than you think 🙂 xx
Hahaha yup… totally go crazy with that aioli!
Spaghetti squash and gochujang are a perfect match! Well I like gochujang on most things, so I’m easy to please. Well done!
Gochujang is amazing, isn’t it?!
Chris,
I love that you are currently all about Korean flavors in your kitchen!! and so much to say about this recipe! delicious! gorgeous! and that gochujang aioli!!! I can’t wait to try this!! love!!!
You know it Alice! LOVE them. Needless to say, I’m constantly drooling at all your Korean recipes!
Flavour explosion happening here mate!
They’ve just started importing spaghetti squash in Australia…….for $15 each. I’d totally make this regardless but until my salary goes up, might have to stick to rice or soba noodles!
Rice or soba noodles would be perfect! And that crazy price on the spaghetti squash is still driving me for a loop! So insane!
My daughter told me that she has a teacher who insists on spelling out “h-a-s-h-t-a-g” everytime he uses the word on the board, he simply refuses to write “#”! I don’t get it – but I do get this bowl of deliciousness – simply LURVE that you used spaghetti squash to catch all those insanely delicious juices!
Hahaha thanks Shashi!!!
Whoa! This is seriously incredible Chris! All the flavors sound so good together, with that queso fresco and that totally genius aioli. My mouth is watering!
Thanks so much Allie!
Wow!!! I am totally drooling over all the fabulous flavors you stuffed into the spaghetti squash! The kimchi and gochujang aioli?? No words. All I know is I want this for dinner!
Thanks Kelly! I’m such a fan of Korean flavors lately… can’t get enough!
You make the best, most colorful, most flavorful spaghetti squash bowls! I am SO with you on the obsessive researching – it takes me like an hour to order a swiffer online. Seriously, how hard can it be?!
Thanks Sarah 🙂 HAHAHAHA glad to know I’m not the only crazy researcher out there!
WOW, what a fabulous combination of flavours. Loving that guilt free aioli too. 🙂
Thanks Anna! Yea, that guilt free aioli is key to a happy life 🙂
Creative use of flavors. You can mix up your meat options as the seasoning is so flavorful use what you have on hand and to suit different diets. Absolutely love the Gochujang aoili ,however, I do use a traditional mayonnaise base and do a quick swap of queso fresco with feta. I have repeatedly made this meal and it is a household favorite on rotation. Thank you for the idea and inspiration.
★★★★★
Great use of substitutions and love that you’re customizing it for how your house likes it! Thanks so much!