Spaghetti Squash and Pork Stir-Fry PT90M https://img4.recipesrun.com/201907/2019/1106/d6/f/733141/300x200x90.jpg 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. 6 servings 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

Spaghetti Squash and Pork Stir-Fry

3.6

( By Ellie )

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.

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

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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

Ellie

1078 Recipes

Spaghetti Squash and Pork Stir-Fry

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