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Spaghetti Squash & Pork Stir-Fry

:  September/October 2007

Your rating: None Average: 4.3 (56 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.


READER'S COMMENT:
"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 Recipe

Makes: 4 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 3-pound spaghetti squash
  • 1 pound pork tenderloin,trimmed
  • 2 teaspoons toasted sesame oil
  • 5 medium scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon salt
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon Asian red chile sauce, such as sriracha, or chile oil

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Preparation

  1. Preheat oven to 350°F.
  2. Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.
  3. Slice pork into thin rounds; cut each round into matchsticks.
  4. Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.

Tips & Notes

  • Make Ahead Tip: Prepare the squash (Steps 1 & 2), cover and refrigerate for up to 2 days.

Nutrition

Per serving: 236 calories; 6 g fat ( 1 g sat , 2 g mono ); 74 mg cholesterol; 22 g carbohydrates; 27 g protein; 5 g fiber; 707 mg sodium; 878 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Potassium (24% dv), Iron (17% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 other carbohydrates, 3 lean meat


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Recipe Categories

Ethnic/Regional
Asian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low saturated fat
Heart healthy
Healthy weight
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Bake
Stir-Fry
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Budget
Entertaining, casual
Make ahead instructions
One dish meals
Type of Dish
Main dish, meat
Publication
September/October 2007
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