Spaghetti Squash & Pork Stir-Fry

Here’s an unusual but delicious way to use the delicate strands of spaghetti-squash–in this Asian-inspired stir-fry. Although it calls for pork, I used turkey and chicken breast and it was wonderful!

Yield: 4     (serving size: 1 1/2 cups)

1 (3-lb) spaghetti squash

1 lb. pork tenderloin, trimmed

2 tsp. toasted sesame oil

1/3 cup thinly sliced onion

1/2 cup chopped green bell pepper

5 medium scallions, thinly slices

2 cloves garlic, minced

1 tbsp. minced fresh ginger

2 tbsp. reduced-sodium soy sauce

2 tbsp. rice vinegar

1 tsp. Asian red chili sauce, such as sriracha, or chile oil

1 tsp. Asian red chili paste

  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet lined with foil and coated with cooking spray. Bake until squash is tender, about 1 hour. Let cool for 10 minutes then shred flesh with fork into a bowl. Discard shell.
  3. Sliced pork into thin rounds; cut each round into matchsticks.
  4. Heat a large wok over medium-high heat. Swirl in oil, then add onion and bell pepper; cook stirring frequently until softened about 2-5 minutes. Add scallions, garlic and ginger; cook , stirring, until fragrant, about 30 seconds. Add pork; cook, stirring constantly, until just cooked through, 2-5 minutes. Add squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar, chile sauce and chile paste; cook, stirring constantly, until aromatic, about 30 seconds.

CAL 236; FAT 6g (sat. 2g); CHOL 74mg; SOD 750mg; CARB 22g; FIBER 5g; PROTEIN 27g

Based on recipe from Eating Well magazine, September/October 2007

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