Spaghetti Squash & Pork Stir-Fry

From EatingWell: September/October 2007 — Subscribe Now!

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 was better than I expected. My squash was not mushy at all (cooked at 350 for 40 min, cooled, scraped and stored in the fridge for a few days). I cooked the pork separately first, coated with corn starch, salt and pepper. I put...

4 servings, about 1 1/2 cups each

Active Time: 30 minutes

Total Time: 1 1/2 hours

Nutrition Profile

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

Preparation

Preheat oven to 350°F.
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.
Slice pork into thin rounds; cut each round into matchsticks.
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)

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrates, 3 lean meat