Follow these steps for perfect results
spaghetti squash
halved, seeds removed, shredded
pork tenderloin
trimmed, sliced into matchsticks
sesame oil
scallions
thinly sliced
garlic cloves
minced
fresh ginger
minced
salt
soy sauce
rice vinegar
red chili sauce
like Sriracha or chili-garlic sauce
Cut the spaghetti squash in half.
Scoop out and discard the seeds.
Place each half, cut side down, on a baking sheet.
Bake at 350 degrees Fahrenheit for about 1 hour, or until tender.
Let the squash cool for 10 minutes.
Shred the flesh with a fork into a bowl.
Discard the shell.
Slice the pork tenderloin into thin rounds.
Cut each round into matchsticks.
Heat a large wok over medium-high heat.
Swirl in sesame oil.
Add scallions, minced garlic, minced ginger, and salt.
Stir until fragrant, about 30 seconds.
Add the pork.
Cook, stirring constantly, until just cooked through, about 2-3 minutes.
Add the shredded spaghetti squash.
Cook, stirring for 1 minute.
Add soy sauce, rice vinegar, and chili sauce.
Cook, stirring constantly, until aromatic, about 30 seconds.
Serve and enjoy!
Expert advice for the best results
For a vegetarian option, substitute tofu or tempeh for the pork.
Add other vegetables like bell peppers, broccoli, or carrots for extra nutrients.
Adjust the amount of chili sauce to your preferred spice level.
Everything you need to know before you start
15 minutes
Spaghetti squash can be baked ahead of time.
Serve in a bowl, garnished with extra scallions and a drizzle of sesame oil.
Serve hot as a main course.
Serve with a side of brown rice or quinoa.
Complements the sweetness and spice of the dish.
Clean and refreshing, pairs well with Asian flavors.
Discover the story behind this recipe
Common stir-fry ingredients and techniques.
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