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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.

Source: EatingWell Magazine, September/October 2007

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Recipe Summary test

total:
1 hr 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • 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

1 1/2 cups
224 calories; protein 26.2g; carbohydrates 18.6g; dietary fiber 4g; sugars 6.8g; fat 5.5g; saturated fat 1.3g; cholesterol 73.7mg; vitamin a iu 452.1IU; vitamin c 12.5mg; folate 31.5mcg; calcium 74.3mg; iron 2.4mg; magnesium 64.6mg; potassium 812.8mg; sodium 679.3mg; thiamin 1.2mg.

1 starch, 3 lean meat

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