Vietnamese-Style Spaghetti Squash “Noodle” Bowls with Skirt Steak

Ingredients for Vietnamese-Style Spaghetti Squash “Noodle” Bowls with Skirt Steak

• 1 medium spaghetti squash (2–1.1kg), halved lengthwise, seeded

• 1 1/2 teaspoons kosher salt

• 60ml fish sauce

• 1 tablespoon brown sugar

• 1 tablespoon finely grated fresh ginger

• 2 garlic cloves, finely grated

• 120ml fresh lime juice, divided

• 450g skirt steak, cut crosswise into 4-inch sections

• 1 medium jalapeño, stemmed, seeded, finely chopped

• 45ml toasted sesame oil

• 1 tablespoon neutral vegetable oil

• 1/2 cos heart, coarsely chopped (about 600g )

• 1 medium carrot, peeled, sliced into 3" matchsticks

• 1 mini or Persian cucumber, cut in half lengthwise, thinly sliced

• 1/2 cup mung bean sprouts (about 60g )

• 2 spring onions, thinly sliced

• 1/4 cup coriander leaves

• 1/4 cup roasted salted peanuts, coarsely chopped

Preheat oven to 191°C. Line a rimmed baking sheet with parchment paper.

Sprinkle each half of squash with 1/4 teaspoons salt, then place cut side down on prepared baking sheet. Bake until interior of squash is fork-tender, 40–50 minutes. Let cool.

Meanwhile, whisk fish sauce, brown sugar, ginger, garlic, 2 tablespoons lime juice, and 1/2 teaspoons salt in a large bowl. Transfer 45ml fish sauce mixture to a shallow wide bowl. Add steak and turn to coat. Let sit at room temperature at least 30 minutes.

Add jalapeño, sesame oil, and remaining 90ml lime juice to remaining fish sauce mixture in large bowl and stir to combine.

Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; discard shells. Toss squash with 4 tablespoons jalapeño sauce and remaining 1/2 teaspoons salt.

Heat vegetable oil in a large heavy skillet over high; pat steak dry. Working in batches if needed, sear steak until browned, about 3 minutes per side for medium-rare. Let rest 5 minutes, then thinly slice lengthwise against the grain.

Divide squash among bowls. Toss lettuce, carrot, cucumber, and bean sprouts in remaining jalapeño sauce, then arrange over squash. Add steak to bowls, then top with spring onions, coriander, and peanuts.

Squash can be cooked 2 days ahead. Let cool completely, then store in an airtight container and chill. Steak can be marinated 1 day ahead. Store in a resealable plastic bag and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.