Spaghetti Squash and Pork stir-fry
Silky threads of spaghetti squash are perfect in this Asian-inspired pork stir-fry. If you bake the squash ahead of time, the dish comes together in less than 30 minutes for a quick and healthy dinner.
Makes 4 servings, about 1 1/2 cups each
Prep Time: 30 minutes
Total Time: 1 1/2 hours
Ease of Preparation: Easy
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
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Asian red chile sauce (optional)
1. Preheat oven to 350°F.
2. Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a microwaveable plate. Microwave on high for 5 minutes let stand 5 minutes and do it again for 10 minutes total. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.
3. Slice pork into thin rounds; cut each round into matchsticks.
4. Heat a large wok over medium-high heat. Swirl in oil to coat, then add scallions, garlic and ginger; 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 (if using); cook, stirring constantly, about 30 seconds.
Tips & Tricks
Tip: Prepare the squash (Steps 1 & 2), cover and refrigerate for up to 2 days.
Nutritional Notes: per serving: calories 240; fat 8g (sat 2g, mono 3g, poly 1.7g); iron 2.4mg; cholesterol 75mg; calcium 71mg; carbohydrate 16g; sodium 293mg; protein 27g; fiber 4g
Nutrition Bonus: Vitamin A: 10% daily value; Vitamin C: 25% dv; Calcium: 8% dv; Iron: 15% dv