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!
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
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.
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.
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.
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.
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)