Ingredients

• 1 3-pound spaghetti squash
• 1 pound pork tenderloin,, trimmed
• 2 teaspoons toasted sesame oil
• 5 medium scallions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon salt
• 2 tablespoon reduced-sodium soy sauce
• 2 tablespoon rice vinegar
• 1 teaspoon Asian red chile sauce, such as sriracha, or chile oil

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Cooking Directions

Step 1

Preheat oven to 350°F.

Step 2

Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.

Step 3

Slice pork into thin rounds; cut each round into matchsticks.

Step 4

Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.