“What I go for in my cooking is sinful, bold and real.” Emeril Lagasse


Spaghetti Squash & 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.

Serves 4

  • 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

Directions:

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.

 


Copyright © July 3, 2008