Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut SauceLemongrass. I’ve used it, I’ll continue to use it, but am I getting it right? I don’t know. I like its novelty, anyhow. And I like what the ginger/lemongrass/brown sugar/soy sauce/fish sauce marinade does to the pork in this recipe. The “Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut Sauce,” from the November/December 2014 issue of Eating Well, was such an easy, relaxed meal to prepare, enthusiastically devoured by my audience.

Easy, easy. Pork tenderloin is easy to slice -- no stress there. Microwave the squash! Simple. Notice this: there’s no added salt in this recipe (thanks Eating Well!). I was nervous about such craziness, but the dish tasted fine without it, with its lovely peanut sauce and spinach.

The recipe calls itself a “noodle bowl” in order to get you buzzed, but it doesn’t need this hype. Eat this and you won’t be thinking about noodles (or about salt).

Pork Tenderloin (1 lb.) = $7.39
Spaghetti Squash (2.95 lbs.) = $3.16
Baby Spinach (1 lb.) = $6.07

PREP TIME: stretch it out if you want to: marinate pork, microwave and scrape squash, wilt spinach, brown pork, heat sauce
pork is marinated in funky sweetness; coconut milk + peanut butter make an adorable sauce; spinach and spaghetti squash sing strong vegetal songs

Continue with pork! I’ll keep going. Next time, I will make the “Asian Pork Rolls with Water Chestnuts,” from the November/December 2014 issue of Cuisine at Home (recipe below). Come back to my site next week to enjoy the fun and tasty.

Asian Pork Rolls with Water Chestnuts
Cuisine at Home, November/December 2014
Makes 18 rolls

1 Tbsp. toasted sesame oil
1 lb. ground pork
2 Tbsp. each minced fresh garlic and ginger

2 Tbsp. low-sodium soy sauce
1 Tbsp. Sriracha sauce
1 can sliced water chestnuts (8 oz.), drained and chopped
1/2 cup minced scallions
1/4 cup minced fresh cilantro
2 eggs, beaten

1 box frozen puff pastry, thawed (17.3 oz.)
1 egg + 1 Tbsp. water
Toasted sesame seeds
Prepared Chinese-style mustard

Heat oil in a large skillet over medium. Add pork, garlic, and ginger. Cook pork until browned and cooked through, crushing with a potato masher until fine; drain drippings and return pork mixture to the skillet.

Stir in soy sauce and Sriracha and heat over medium-low, 1-2 minutes. Add water chestnuts, scallions, and cilantro; when cool, stir in beaten eggs.

Preheat oven to 425°. Line baking sheets with parchment paper.

Cut pastry sheets on a lightly floured work surface into thirds. Using a rolling pin, roll each third to 5-6 inches wide. Spread 1/2 cup pork mixture down center of each cut pastry sheet. Whisk together 1 egg and water. Brush edges of pastry with egg wash. Roll up and cut each into thirds; transfer to prepared baking sheets, seam side down. Brush tops of rolls with egg wash and sprinkle with sesame seeds. Bake rolls until light brown, 18-22 minutes. Serve rolls with Chinese mustard.