• prep: 45 min
• cook: 1 hr 15 min
• total: 2 hr

servings:

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.

• 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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