Spaghetti Squash & Pork Stir-Fry

  • 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 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon Asian red chile sauce, such as sriracha, or chile oil
  1. Preheat oven to 350°F.
  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.
  3. Slice pork into thin rounds; cut each round into matchsticks.
  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.

Source: http://www.eatingwell.com/recipes/spaghetti_squash_pork_stir_fry.html