Mama's In The Kitchen
Spaghetti Squash & Pork Stir-Fry
adapted from Eating Well Magazine Sept/Oct 2007
Makes 4 servings, about 1 1/2 cups each
My notes: This is different. Be brave, go ahead and make it. You'll be surprised how good it tastes. I leave the red chile sauce out and stir it into my own serving so the kids don't get spicy overload. Serve it over rice, or (better yet) rice noodles. This is a quick weeknight meal. Leftovers are great for lunch.
1 3-pound spaghetti squash
1 pound pork tenderloin, trimmed
2 teaspoons toasted sesame oil
5 medium scallions, thinly sliced
2 cloves garlic, minced (I use at least 3 cloves)
1 tablespoon minced fresh ginger (I double this)
½ teaspoon salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Asian red chile sauce, such as sriracha, or chile oil
1. Preheat oven to 350°F.
2. 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. (I microwave my spaghetti squash halves in a 9x13 glass pan with 1" of water poured into the bottom. Takes 8 minutes. Much faster!)
3. Slice pork into thin rounds; cut each round into matchsticks.
4. 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.
Per serving: 248 calories; 7 g fat (2 g sat, 3 g mono); 74 mg cholesterol; 22 g carbohydrate; 27 g protein; 5 g fiber; 670 mg sodium; 839 mg potassium. Nutrition bonus: Vitamin C (25% daily value), Potassium (24% dv), Iron (17% dv).1 Carbohydrate Serving Exchanges: 1/2 other carbohydrates, 3 lean meat