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.
*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.