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.
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.