This Spicy Spaghetti Squash and Pork is based on a ground pork and rice vermicelli noodle dish I make all the time. One day I noticed that spaghetti squash is really more like rice noodles than spaghetti and started experimenting. The results of this particular experiment were deemed delicious by the entire household.
Note: "chile bean paste" is also sold as "chile bean sauce," sometimes with the word "red" thrown in there. In any case, look for both soy beans and fava beans or broad beans in the ingredient list. If you can't find that, using a red chile garlic sauce works too.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Makes 4 to 6 servings
- 2 Tbsp. peanut or canola oil
- 1/2 – 3/4 lb. ground pork
- 1/4 cup rice wine or dry sherry
- 3 Tbsp. chile bean paste
- 2 tsp. soy sauce, plus more to taste
- 2 cups chicken or vegetable stock
- 6 to 8 cups cooked spaghetti squash (from a medium 4 - 5 lb. spaghetti squash)
- 6 green onions, chopped
- Chopped cilantro for garnish (optional)
- Heat a large frying pan, saute pan, or wok over high heat. Add the oil, swirl to cover the pan, and add the ground pork. Cook, stirring and breaking up the ground pork, until the meat is cooked through, about 3 minutes.
- Add the rice wine or sherry and cook, stirring, until it evaporates a bit and is reduced by a third, about 2 minutes. Add chile bean paste and soy sauce and stir to combine. Add stock and bring to a boil.
- Add spaghetti squash and stir to combine. Reduce heat to medium and cook, stirring frequently, until squash is heated through and flavors combine a bit, about 5 minutes. Add green onions and stir to combine.
- Serve hot, topped with cilantro if you like. Have extra soy sauce and some hot sauce at the table for people to add to taste.