By: EatingWell

Servings: 4

Yield: 4 servings, about 1 1/2 cups each

Total Time: 1 1/2 hours

Prep Time: 30 minutes

To Make Ahead: Prepare the squash (Steps 1 & 2), cover and refrigerate for up to 2 days.

Recipe Description:

Here’s an unusual but delicious way to use the delicate strands of spaghetti squash—in an Asian-inspired pork stir-fry. The flavors of toasted sesame oil, fresh ginger, garlic and a hit of spicy red chile sauce cling to the beautiful strands. Serve with jasmine rice.

Recipe Ingredients:

1. 1 3-pound spaghetti squash
2. 1 pound pork tenderloin, trimmed
3. 2 teaspoons toasted sesame oil
4. 5 medium scallions, thinly sliced
5. 2 cloves garlic, minced
6. 1 tablespoon minced fresh ginger
7. 1/2 teaspoon salt
8. 2 tablespoons reduced-sodium soy sauce
9. 2 tablespoons rice vinegar
10. 1 teaspoon Asian red chile sauce, such as sriracha, or chile oil

Recipe Steps:

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.
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.

Recipe Nutrition:

Per serving: 236 calories; 6 g fat (1 g saturated fat, 2 g mono unsaturated fat); 74 mg cholesterol; 22 g carbohydrates; 27 g protein; 5 g fiber; 707 mg sodium; 878 mg potassium

Nutrtion Bonus: Vitamin C (25% daily value), Potassium (24% dv), Iron (17% dv)

1 Carbohydrate Servings

Exchanges: 1/2 other carbohydrates, 3 lean meat