Name: Spaghetti Squash & Pork Stir-Fry
Cook time: 30 min
Total time: 90 min
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; 0.5 teaspoon salt; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons rice vinegar; 1 teaspoon Asian red chile sauce, such as sriracha, or chile oil

Spaghetti Squash & Pork Stir-Fry

4.6

(12)

12 Reviews

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.

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

30 mins

Additional Time:

1 hrs

Total Time:

1 hrs 30 mins

Servings:

Yield:

6 cups

Nutrition Profile:

Low-Calorie Dairy-Free Gluten-Free Healthy Aging Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

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
½ teaspoon salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Asian red chile sauce, such as sriracha, or chile oil

Directions

Preheat oven to 350 degrees 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

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

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts (per serving)

224	Calories
6g	Fat
19g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 224
% Daily Value *
Total Carbohydrate 19g	7%
Dietary Fiber 4g	14%
Total Sugars 7g
Protein 26g	52%
Total Fat 6g	7%
Saturated Fat 1g	7%
Cholesterol 74mg	25%
Vitamin A 452IU	9%
Vitamin C 13mg	14%
Folate 32mcg	8%
Sodium 679mg	30%
Calcium 74mg	6%
Iron 2mg	13%
Magnesium 65mg	15%
Potassium 813mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.