Craving a vibrant and healthy meal that's both satisfying and surprisingly easy to make? Look no further than this Asian-inspired spaghetti squash salad featuring succulent shrimp and tender pork. This recipe delivers a delightful fusion of flavors, combining the sweetness of spaghetti squash with the savory richness of marinated pork and the delicate taste of shrimp. The vibrant dressing, infused with Asian-inspired notes of ginger, garlic, and soy sauce, elevates this dish to a culinary masterpiece, perfect for a light lunch or a refreshing dinner. Forget heavy pasta dishes; this lighter alternative is packed with nutrients and bursting with flavor.
This unique salad offers a refreshing twist on traditional pasta dishes, showcasing the versatility of spaghetti squash. It's a beautiful balance of textures and tastes, from the tender squash strands to the juicy shrimp and flavorful pork. Ready to create this delicious and healthy meal? Let's dive into the step-by-step instructions to make your own Asian Vietnamese Spaghetti Squash Salad with Shrimp & Pork.
Tools Needed
- Sharp Knife
- Microwave
- Fork
- Plate
- Pot
- Bowl
- Chopsticks (optional)
Ingredients
- Spaghetti Squash: 1
- Shrimp
- Pork Loin (or Pork Shoulder/Butt)
- Fish Sauce
- Mint Leaves
- Vietnamese Coriander
- Cilantro
- Roasted Peanuts
- Fried Shallots
- Salt
- Pork Seasoning: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Spaghetti Squash
- Cut the spaghetti squash open lengthwise or crosswise. The skin is tough, so use a very sharp knife.
- Microwave the halved squash (one at a time if your microwave is small) for 5 minutes, then check. Add 1-2 minutes at a time until the skin is soft (about 8 minutes total in this case).
- Scoop out the seeds and insides of the squash.
- Once the squash is soft, use a fork to separate the flesh into strands.
Step 2. Cook the Protein
- Devein and boil shrimp with shell on in water with pork seasoning (optional).
- Peel and cut the cooked shrimp in half.
- Boil pork loin (or pork shoulder/butt) in salted water until cooked. Slice.
Step 3. Assemble the Salad
- Roughly chop the mint, coriander, and cilantro.
- Combine the squash strands, shrimp, pork, herbs, and fish sauce in a bowl. Refrigerate until ready to serve.
Step 4. Garnish and Serve
- Before serving, add the roasted peanuts and fried shallots.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- If cutting the squash is difficult, you can bake, steam, or boil it instead of microwaving. This will soften the skin, making it easier to cut.
- To check if the squash is done, pierce the skin with a fork. It should go through easily.
- Pork shoulder or butt are recommended for a richer flavor but pork loin can be substituted.
Nutrition
- Calories: approximately 400-600
- Fat: 20-35g
- Carbs: 40-60g
- Protein: 25-40g
FAQs
1. Can I make this salad ahead of time?
Yes! The salad tastes even better after the flavors have had time to meld. Prepare it up to a day in advance and store it in the refrigerator.
2. What can I substitute for the shrimp or pork?
Feel free to use chicken, tofu, or even omit the protein entirely for a vegetarian option. The squash and dressing are delicious on their own!
3. Can I use a different type of squash?
While spaghetti squash is ideal for its texture, you could experiment with other winter squash like butternut squash, though you might need to adjust cooking times.
This Asian Vietnamese Spaghetti Squash Salad is a delicious and healthy alternative to traditional pasta salads, offering a vibrant fusion of flavors and textures. Its ease of preparation makes it perfect for a weeknight meal, while its impressive taste will impress your guests at any gathering. Enjoy this delightful and nutritious dish!