Best Spaghetti Squash Pork Stir Fry Recipes

Spaghetti Squash & Pork Stir Fry image

Provided by DDW7976

Categories Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs spaghetti squash
1 lb pork tenderloin, trimmed
2 teaspoons sesame oil
5 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon red chili sauce, like Sriracha or 1 tablespoon chili-garlic sauce

Steps:

Cut squash in half.
Scoop out and discard seeds.
Place each half, cut side down, on a baking sheet.
Bake at 350 degrees until tender - about 1 hour.
Let cool for 10 minutes and then shred the flesh with a fork into a bowl.
Discard the shell.
Slice pork into thin rounds and then cut each round into matchsticks.
Heat a large wok over medium -high heat.
Swirl in sesame oil, then add scallions, garlic, ginger and salt stirring until fragrant, about 30 seconds.
Add the pork.
Cook stirring constantly until just cooked through, 2-3 minutes.
Add the squash threads and cook stirring for 1 minute.
Add soy sauce, rice vinegar and chili sauce.
Cook stirring constantly, until aromatic, about 30 seconds.
Enjoy!

Nutrition Facts : Calories 294.5, Fat 10.4, SaturatedFat 2.9, Cholesterol 74.8, Sodium 910.3, Carbohydrate 26.2, Fiber 0.6, Sugar 0.6, Protein 26.9

Spaghetti Squash & Pork Stir-Fry image

Provided by @MakeItYours

Number Of Ingredients 12

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. Ser
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

Steps:

Preheat oven to 350°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.