Spaghetti Squash & Pork Stir-Fry

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Spaghetti Squash & Pork Stir-Fry

Spaghetti Squash & Pork Stir-Fry

Here’s an unusual but delicious way to use the delicate strands of spaghetti squash—in an Asian-inspired pork stir-fry. The flavors of toasted sesame oil, fresh ginger, garlic and a hit of spicy red chile sauce cling to the beautiful strands. Serve with jasmine rice.

Serves 4

Prep Time 30 min

Total Time 90 min.

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

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.


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