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...

Comments

Comment	Posted
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 everything together very quickly. I slivered some baby spinach and added it for color, but it didn't really change the flavor. We ate it without rice, since squash is starchy enough for us. Yum.	2 weeks 6 days ago
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. betsymartel_1	4 weeks 3 days ago
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. svanbroeke	6 weeks 3 days ago
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	8 weeks 3 days ago