Spaghetti Squash & Pork Stir-Fry

September/October 2007

Your rating: None Average: 4.2 (74 votes)

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.

"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...
Spaghetti Squash & Pork Stir-Fry

13 Reviews for Spaghetti Squash & Pork Stir-Fry


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.


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


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