From an aerial view, behold a vibrant spectrum of colors in a beautifully presented bowl. A bed of golden spaghetti squash in the heart of the bowl forms the base, contrasted with bright, ruby-red gochujang glazed chicken pieces scattered about. There's an array of green cucumber and radish pickle slices gently placed along one side of the bowl. Chopped scallion and a sprinkling of white sesame seeds on top offer a delightful contrast.

Autumnal Korean Spaghetti Squash Bowl

Name: Autumnal Korean Spaghetti Squash Bowl
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 medium-sized Spaghetti Squash cut in half and seeds scooped out; 2 lbs chicken breast cubed; 1 cup Korean Gochujang sauce; 1/2 cup rice vinegar; 2 cucumber thinly sliced; 4 radish thinly sliced; 2 tablespoons sesame oil; 1/4 cup reduced sodium soy sauce; 1 tablespoon ginger grated; 2 tablespoons garlic minced; 2 tablespoons Erythritol/stevia blend or other low-carb sweetener; 4 green onion chopped; 1 tablespoon sesame seeds; to taste salt; to taste pepper

Low-carb, Korean-inspired, vegetable feast in a bowl.

Category Main Course

Prep 15 minutes

Cook 60 minutes

Style Korean

Technique Baking

Diet Friendly Low-Carb

Daily recipe · November 16, 2024

A little about this dish

Introducing our Autumnal Korean-inspired Low-carb Bowl - a flavorful, nourishing dish that blends the tangy heat of Korean cuisine with the heartiness of seasonal veggies. This dish features the star of the show, Spaghetti Squash, which not only brings in a seasonal touch but also serves as a delightful low-carb substitute for noodles.

Ingredients (for 4)

Medium-sized spaghetti squash — 1 — cut in half and seeds scooped out
Chicken breast — 2 lbs — cubed
Korean gochujang sauce — 1 cup
Rice vinegar — 1/2 cup
Cucumber — 2 — thinly sliced
Radish — 4 — thinly sliced
Sesame oil — 2 tablespoons
Reduced sodium soy sauce — 1/4 cup
Ginger — 1 tablespoon — grated
Garlic — 2 tablespoons — minced
Erythritol/stevia blend or other low-carb sweetener — 2 tablespoons
Green onion — 4 — chopped
Sesame seeds — 1 tablespoon
Salt — to taste
Pepper — to taste

Preparation

Step 1 — 🔥🍽🥒

Preheat your oven to 375°F (190°C). Place the spaghetti squash halves on a baking tray, cut side down. Bake for about 40 minutes until the squash is tender and easily shredded with a fork.
Step 2 — 🥩🌶🧄

Marinate the chicken cubes in the Gochujang sauce mixed with a tablespoon of sesame oil, the grated ginger, minced garlic, and the Erythritol/stevia blend.
Step 3 — 🍳🥩🌶

Heat a nonstick skillet over medium heat. Add the marinated chicken and cook until fully done, stirring occasionally. The sauce should be thick and sticky.
Step 4 — 🥒🍚🥣

In a bowl, combine the rice vinegar, soy sauce, and remaining sesame oil. Add in the sliced cucumbers and radishes, and stint until combined. Allow it to pickle for 10-15 minutes.
Step 5 — 🥒🍝🍴

After the spaghetti squash is done, allow it to cool slightly before using a fork to shred it into 'noodles'.
Step 6 — 🍝🥗👩‍🍳

Divide the spaghetti squash 'noodles' evenly among four bowls. Top with the Gochujang chicken and pickled vegetables. Sprinkle with chopped green onions and sesame seeds.

A final fox tip

This recipe is a fun way for kids to 'play' with their food by shredding the spaghetti squash into noodles. Feel free to swap out vegetables or protein based on dietary preferences or availability. Instead of chicken, try tofu or tempeh for a vegetarian version. Or swap spaghetti squash with zucchini noodles for a fun variation!