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
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
Preheat oven to 350°F.
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.
Slice pork into thin rounds; cut each round into matchsticks.
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.
Per serving :
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.