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. Source: EatingWell Magazine, September/October 2007

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • 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.

Tips

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

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

224 calories; total fat 5.5g 8% DV; saturated fat 1.3g; cholesterol 74mg 25% DV; sodium 679mg 27% DV; potassium 813mg 23% DV; carbohydrates 18.6g 6% DV; fiber 4g 16% DV; sugar 7g; protein 26.2g 52% DV; exchange other carbs 1; vitamin a iu 452IU; vitamin c 13mg; folate 31mcg; calcium 74mg; iron 2mg; magnesium 65mg; thiamin 1mg.

Reviews (13)

Read More Reviews
13 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/27/2014
Quick & easy Very tasty. I cooked the squash in the microwave which cut the prep time significantly. I also added some lightly pre-nuked broccoli to the mix just before I added the meat. Read More
Rating: 5 stars
02/22/2014
Oddly delicious! I had low expectations for this dish but I am awestruck at how delicious it is! I used ground turkey instead of pork and I love it! Delish! Read More
Rating: 4 stars
12/14/2012
This has become a staple in our dinner rotation. We actually substitute ground turkey for the pork simply because the first time we made it we happened to have that. It was good so we've just kept using it. Also I tend to cook the squash one night and wrap it up stick it in the fridge and then make this dish another night. That way it's a super quick meal that tastes great. And the leftovers make a wonderful lunch the next day. Read More
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Rating: 5 stars
09/21/2012
Husband made this using ground turkey in place of the pork. We were both blown away by the flavor and how filling the dish was. We'll make it again and cook the squash in advance to save time on a busy weeknight. Read More
Rating: 5 stars
10/31/2011
This looked like a great idea but it didn't really work. The squash threads all clumped together and didn't get that bean-thready look I was hoping for Read More
Rating: 5 stars
10/30/2011
The squash became mushy but the flavor was wonderful. I'm going to try the sauce in my normal stir-fry and I'm sure I will love it. Read More
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Rating: 5 stars
10/30/2011
My husband and kids loved this! The squash came out just like noodles not mushy at all. The flavor was great although I left out the chili sauce to please my young ones. We will definately be making this again. Read More
Rating: 5 stars
10/30/2011
This was better than I expected. My squash was not mushy at all (cooked at 350 for 40 min cooled scraped and stored in the fridge for a few days). I cooked the pork separately first coated with corn starch salt and pepper. I put everything together very quickly. I slivered some baby spinach and added it for color but it didn't really change the flavor. We ate it without rice since squash is starchy enough for us. Yum. Read More
Rating: 5 stars
10/30/2011
Easy and nice flavor and texture. Served alone and we ate it all for one dinner. Read More
Rating: 5 stars
10/29/2011
I ended up having to make this with noodles rather than spaghetti squash because my squash was rotten when I opened it up. I have yet to try this recipe with spaghetti squash though a friend of mine says it's awesome. I made it with soba noodles. It was great! I served the chile sauce on the side to be added to taste since I was serving it to kids. Read More
Rating: 5 stars
10/29/2011
This is a great recipe. The squash had a sweet tast which was a great contrast to the spicy chile I used garlic chile sauce instead of the sirias (rooster sauce). I also added spinach for colour. No need for rice this is great on it's own!!! Read More
Rating: 4 stars
10/29/2011
Flavorful and Filling I love this recipe. This was my first experience with spaghetti squash. The hardest part was cutting the squash open after that it was a breeze. I followed the recipe almost exactly (minus the ginger b/c I don't like ginger) and the flavors complimented each other well. I used Asian red chile sauce and I did not find the recipe at all spicy. I chose the chile sauce over the chile oil because it's fat free. I managed to get dinner for two from this recipe with enough left over for 3 lunch portions. The only reason I gave this recipe 4 stars out of 5 is because Asian food is typically not my go-to but it's nice every once and a while and this is definitely one of the best Asian-inspired recipes I've had. Pros: filling flavorful and easy! Read More
Rating: 4 stars
10/29/2011
Squash a nice compliment to the ginger and pork I am always looking for savory winter squash recipes because I hate the butter/brown sugar route but love squash. This recipe was really good. When I was preparing the squash I could see the horror in the eyes of my boyfriend when he realized what I would be combining. I am on a tight budget so I used a cheaper cut of meat and actually cut up a pork picnic shoulder and it was just fine though a little more time consuming. The once the in messed up was overcooking the squash. The flavor was still great but once stir fried the squash lost its unique noodley shape and just became mushy squash. In the end my boyfriend loved it I loved it but was disappointed by the texture (my own fault). The slight sweetness of the squash complemented the pork and ginger flavors really nicely. Pros: easy inventive Read More