Ted and I really were so surprised at the amazing taste of this recipe. It was 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. It was tasty and very filling.
- 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 Siracha, 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.
- Serving size: 1 1/2 cups
- Per serving: 224 calories; 5 g fat(1 g sat); 4 g fiber; 19 g carbohydrates; 26 g protein; 31 mcg folate; 74 mg cholesterol; 7 g sugars; 0 g added sugars; 452 IU vitamin A; 12 mg vitamin C; 74 mg calcium; 2 mg iron; 679 mg sodium; 813 mg potassium