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Spaghetti Squash & Pork Stir-Fry

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

From EatingWell:  September/October 2007

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.

4 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients

• 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

Preparation

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.

Nutrition

Per serving : 236 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 74 mg Cholesterol; 22 g Carbohydrates; 27 g Protein; 5 g Fiber; 707 mg Sodium; 878 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrates, 3 lean meat

Tips & Notes

• Make Ahead Tip: Prepare the squash (Steps 1 & 2), cover and refrigerate for up to 2 days.