Spaghetti Squash & Pork Stir-Fry

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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.

Spaghetti Squash & Pork Stir-Fry
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 1/2 hours

  • 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

Directions
  1. Prepare the squash (Steps 1 & 2), cover and refrigerate for up to 2 days.

  2. 4 servings, about 1 1/2 cups each

  3. Preheat oven to 350°F.

  4. 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.

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

  6. 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.


Nutritional Facts

Servings
4
Per serving
Calories
236
Carbohydrates
21g
Fat
6g
Saturated Fat
1g
Monounsaturated Fat
2g
Protein
27g
Cholesterol
74mg
Dietary Fiber
5g
Potassium
882mg
Sodium
602mg
Added Sugars
Exchanges
1/2 other carbohydrates
3 lean meat
Carbohydrate Servings
1
Vitamin C (25% daily value)
Potassium (24% dv)
Iron (17% dv)

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