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.
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.
13 Reviews for Spaghetti Squash & Pork Stir-Fry
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.
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