Spaghetti Squash and Pork Stir-Fry
1 3 pound spaghetti squash
1 pound pork tenderloin, trimmed
2 tsp. toasted sesame oil
5 medium scallions, thinly sliced
2 cloves garlic, minced
1 tbs. minced fresh ginger
1/2 tsp. salt
2 tbs. reduced-sodium soy sauce
2 tbs. rice vinegar
1 tsp. Asian red chili sauce, such as sriracha or chile oil
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 the pork into thin rounds; cut each round into matchsticks.
Heat a large wok over medium-high hear. 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; cook, stirring constantly, until aromatic, about 30 seconds.