Name: Vietnamese-Style Spaghetti Squash “Noodle” Bowls with Skirt Steak
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Yield: 4 servings
Ingredients: 1 medium spaghetti squash (2–2 1/2 pounds), halved lengthwise, seeded; 1 1/2 teaspoons kosher salt; 1/4 cup fish sauce; 1 tablespoon brown sugar; 1 tablespoon finely grated fresh ginger; 2 garlic cloves, finely grated; 1/2 cup fresh lime juice, divided; 1 pound skirt steak, cut crosswise into 4-inch sections; 1 medium jalapeño, stemmed, seeded, finely chopped; 3 tablespoons toasted sesame oil; 1 tablespoon neutral vegetable oil; 1/2 romaine heart, coarsely chopped (about 4 cups); 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 2 ounces); 2 scallions, thinly sliced; 1/4 cup cilantro leaves; 1/4 cup roasted salted peanuts, coarsely chopped

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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Stockwell

Spaghetti squash plays the part of traditional rice noodles in this take on a Vietnamese noodle bowl. Roast the squash and marinate the steak the day before, and it’s easy to pull off in just half an hour for dinner.

Cooks' Note

If the squash is difficult to cut, poke it all over with a paring knife and microwave on high for 5 minutes before cutting. To cook squash completely in microwave, invert one half onto a heatproof plate and microwave until tender, 8–10 minutes, then repeat with the other half.

You want about 4 cups of cooked spaghetti squash for this recipe. If you have a larger squash, cook it all, measure out 4 cups of "noodles," and reserve any remaining for another use.

Recipe notes

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