Spaghetti Squash & Pork Stir-Fry

Spaghetti Squash & Pork Stir-Fry

13 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 1 1/2 cups
  • Per serving: 224 calories; 5 g fat(1 g sat); 4 g fiber; 19 g carbohydrates; 26 g protein; 31 mcg folate; 74 mg cholesterol; 7 g sugars; 0 g added sugars; 452 IU vitamin A; 12 mg vitamin C; 74 mg calcium; 2 mg iron; 679 mg sodium; 813 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 3 lean meat

Reviews 13

November 27, 2014
profile image
By: KateG
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.
February 22, 2014
profile image
By: EatingWell User
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!
December 14, 2012
profile image
By: jayejoseph
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.
September 21, 2012
profile image
By: jayejoseph
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.
October 27, 2011
profile image
By: newkanuck
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
April 15, 2011
profile image
By: haleak2
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!
November 22, 2010
profile image
By: EatingWell User
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!!!
September 16, 2010
profile image
By: J-Mama
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.
February 27, 2010
profile image
By: carynrybs
Easy and nice flavor and texture. Served alone and we ate it all for one dinner.