Spaghetti Squash and Pork Stir-Fry

By Ellie

6 Person

90 Minutes

224 Calories

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.

Ingredients

1 tsp. Asian red chile sauce, such as sriracha, or chile oil
2 tbsp. rice vinegar
2 tbsp. reduced-sodium soy sauce
½ tsp. salt
1 tbsp. minced fresh ginger
2 cloves garlic, minced
5 medium scallions, thinly sliced
2 tsp. toasted sesame oil
1 pound pork tenderloin,trimmed
1 3-pound spaghetti squash

Method

01

Preheat oven to 350°F.
02

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.
03

Slice pork into thin rounds; cut each round into matchsticks.
04

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.

Related Tags

Christmas Side Dishes

Spaghetti Squash and Pork Stir-Fry

4.9

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 224 Kcal
Prep Time 30 Mins
Cook Time 60 Mins
Total Time 90 Mins

02 Ingredients

1 tsp. Asian red chile sauce, such as sriracha, or chile oil

2 tbsp. rice vinegar

2 tbsp. reduced-sodium soy sauce

½ tsp. salt

1 tbsp. minced fresh ginger

2 cloves garlic, minced

5 medium scallions, thinly sliced

2 tsp. toasted sesame oil

1 pound pork tenderloin,trimmed

1 3-pound spaghetti squash

03 Method

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.

04 Author