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!!!
Spaghetti Squash & Pork Stir-Fry
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.
12 Reviews for Spaghetti Squash & Pork Stir-Fry
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.
Easy and nice flavor and texture. Served alone and we ate it all for one dinner.
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.