I can just see your face right now. "Spaghetti squash in a stir fry? Seriously?" Oh, yes, I am serious. Trust me, it's good. Leave out the sriracha sauce and serve it on the side in case you have non-spicy eaters. I like extra veggies - whatever I have in my fridge: snow peas, bok choy, chard, mushrooms. My family loves this served over rice noodles. Double this if you want leftovers for lunch the next day.
Spaghetti Squash and Pork Stir Fry from Eating Well Magazine
4 servings at 1 1/2 cups each
1 3-pound spaghetti squash
1 pound pork tenderloin, trimmed
2 teaspoons toasted sesame oil
5 medium scallions, thickly 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 (remember, I leave this out and serve it on the side)
Preheat oven to 350
Cut squash in half, scoop out and discard seeds. place each half, cut side down, on a baking sheet. Bake squash until tender, about 1 hour. Let cool for 10 minutes then shred the squash with a fork into a bowl. Discard the shell
-OR- SHORTCUT!: microwave the entire squash (poke a fork in it first!) for 10 minutes. Test to see if squishy enough that shows that it is cooked. Carefully cut squash in half. Scoop out and discard seeds. shred the squash and discard the shell. Okay, back to the recipe...
Slice pork into thin rounds; cut each round into matchsticks
Heat oil in a wok over medium high heat. Swirl in oil, then add scallions, garlic, ginger, and salt. Cook, stirring until fragrant. Add pork (and any other single veg you found in your fridge); cook, stirring constantly, until just cooked through, about 3 minutes. Add squash threads and cook, stirring, for 1 minute. Add soy sauce and rice vinegar. Stir, stir, stir for 30 seconds while calling your family to dinner.