Spaghetti Squash and Pork Stir-Fry PT90M https://img4.recipesrun.com/201907/2019/1106/d6/f/733141/300x200x50.jpg 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

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.

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Spaghetti Squash and Pork Stir-Fry

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
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 Ellie
1078 Recipes
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