Here’s an unusual but delicious way to use the delicate strands of spaghetti squash—in an Asian-inspired pork stirfry. 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.
Yield: 4 servings
Total Time: 1-1/2 hours
Preparation Time: 30 minutes
Make Ahead Tip: Prepare the squash (Steps 1 & 2), cover and refrigerate for up to 2 days.
Recipe 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
Preheat oven to 350°F.
Cut squash in half. Scoop out and discard seeds. Place each half, cutside 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.
Recipe Nutrition:
Per serving: 236 calories; 6 g fat (1 g saturated fat, 2 g mono unsaturated fat); 74 mg cholesterol; 22 g carbohydrates; 27 g protein; 5 g fiber; 707 mg sodium; 878 mg potassium
Nutrtion Bonus: Vitamin C (25% daily value), Potassium (24% dv), Iron (17% dv)
1 Carbohydrate Servings
Exchanges: 1/2 other carbohydrates, 3 lean meat
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.
Spaghetti Squash & Pork StirFry
Here’s an unusual but delicious way to use the delicate strands of spaghetti squash—in an Asian-inspired pork stirfry. 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.
Yield: 4 servings
Total Time: 1-1/2 hours
Preparation Time: 30 minutes
Make Ahead Tip: Prepare the squash (Steps 1 & 2), cover and refrigerate for up to 2 days.
Recipe 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
Preheat oven to 350°F.
Cut squash in half. Scoop out and discard seeds. Place each half, cutside 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.
Recipe Nutrition:
Per serving: 236 calories; 6 g fat (1 g saturated fat, 2 g mono unsaturated fat); 74 mg cholesterol; 22 g carbohydrates; 27 g protein; 5 g fiber; 707 mg sodium; 878 mg potassium
Nutrtion Bonus: Vitamin C (25% daily value), Potassium (24% dv), Iron (17% dv)
1 Carbohydrate Servings
Exchanges: 1/2 other carbohydrates, 3 lean meat
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.