Shared Appetite

You are here: Home / Gluten-Free / Healthy Korean Pork Spaghetti Squash Bowl

Healthy Korean Pork Spaghetti Squash Bowl

By

Korean Pork Spaghetti Squash Bowl with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.comBring 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.

Korean Pork Spaghetti Squash Bowl with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.comAnd 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.

Korean Pork Spaghetti Squash Bowl with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.comSo 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.

Korean Pork Spaghetti Squash Bowl with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.com

Print

Healthy Korean Pork Spaghetti Squash Bowl

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: Serves 4 1x
Scale

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

  1. 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.
  2. 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.
  3. 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

  1. Combine soy sauce, brown sugar, mirin, toasted sesame oil, garlic powder, onion powder, and ginger powder in a small bowl.
  2. 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

  1. 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.

Korean Pork Spaghetti Squash Bowl with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.com

Love Spaghetti Squash? Boom…

Vegetarian Thai Peanut Red Curry Spaghetti Squash

vegetarian-thai-peanut-red-curry-spaghetti-squash-4-copy

Spaghetti Squash Pad Thai

Healthy Spaghetti Squash Pad Thai

Gluten-Free Spaghetti Squash Pizza Crust

pizza crust made from spaghetti squash

Gluten-Free Skinny Buffalo Chicken Pizza

skinny buffalo chicken pizza with spaghetti squash pizza crust

Thai Peanut Spaghetti Squash

thai spaghetti squash bowl with peanut sauce

Southwest Spaghetti Squash

southwestern style spaghetti squash bowl with avocado crema

Spaghetti Squash with Roasted Red Pepper – Tomato Sauce

spaghetti squash with red pepper sauce

By Categories

By Date

Reader Interactions

Comments

  3. Christine

    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

  5. Alice

    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!!!

  6. Arman

    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!

    • Chris

      Rice or soba noodles would be perfect! And that crazy price on the spaghetti squash is still driving me for a loop! So insane!

  7. Shashi at RunninSrilankan

    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!

  9. Kelly

    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!

  10. Sarah

    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?!

Trackbacks

...