Sautéed Spaghetti Squash with Pork and Scallions
Experience a delightful twist on traditional stir-fry with this Sautéed Spaghetti Squash with Pork and Scallions recipe. This nutrient-packed dish offers the comforting flavors of Asian cuisine while being a heart-smart alternative to heavy noodles. Perfect for busy weeknights, you can bake the spaghetti squash a day in advance, allowing the meal to come together in just minutes. The combination of tender pork, vibrant scallions, and a zesty sauce ensures each bite bursts with flavor. Perfectly suitable for both health-conscious eaters and stir-fry lovers alike, this recipe is sure to become a family favorite!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
spaghetti squash
3 lbs (halved and seeds removed)
pork tenderloin
1 lb (trimmed and sliced into matchsticks)
sesame oil
2 teaspoons (none)
scallions
5 (thinly sliced)
garlic cloves
2 (minced)
fresh ginger
1 tablespoon (minced)
salt
1/2 teaspoon (none)
soy sauce
2 tablespoons (none)
rice vinegar
2 tablespoons (none)
red chili sauce
1 tablespoon (Sriracha or chili-garlic sauce)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds, discarding them.
3
Place each half cut side down onto a baking sheet lined with parchment paper.
4
Bake the squash for approximately 1 hour, or until the flesh is tender and easily shredded with a fork.
5
Once baked, allow the squash to cool for 10 minutes before shredding the flesh into a bowl using a fork. Discard the shells.
6
While the squash cools, prepare the pork. Slice the pork tenderloin into thin rounds, then cut each round into matchstick-sized pieces.
7
In a large wok or frying pan, heat over medium-high heat and swirl in sesame oil.
8
Add the chopped scallions, minced garlic, minced ginger, and salt to the pan, stirring constantly until fragrant - about 30 seconds.
9
Next, add the sliced pork to the pan and cook, stirring constantly, until the pork is cooked through and no longer pink, about 2-3 minutes.
10
Stir in the spaghetti squash threads and cook for an additional minute, tossing to combine everything.
11
Add the soy sauce, rice vinegar, and chili sauce, stirring constantly until everything is well coated and aromatic, about another 30 seconds.
12
Remove from heat and serve immediately, garnished with extra scallions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sautéed Spaghetti Squash with Pork and Scallions?
It is a nutrient-packed, Asian-inspired stir-fry that uses spaghetti squash as a low-carb alternative to traditional noodles.
How much spaghetti squash is required for this recipe?
You will need approximately 3 lbs of spaghetti squash.
What type of pork is best for this dish?
Pork tenderloin is recommended for its tenderness and lean quality.
How should I prepare the pork tenderloin?
Trim the pork and slice it into thin rounds, then cut those rounds into matchstick-sized pieces.
What is the oven temperature for baking the squash?
Preheat your oven to 350°F (175°C).
How long does the spaghetti squash need to bake?
Bake the squash for approximately 1 hour, or until the flesh is tender.
Can I make this recipe faster on a weeknight?
Yes, you can bake the spaghetti squash a day in advance to save time.
What oil is used for sautéing?
The recipe calls for 2 teaspoons of sesame oil.
How many scallions are needed?
You will need 5 thinly sliced scallions.
How much fresh ginger should I use?
Use 1 tablespoon of minced fresh ginger.
What kind of chili sauce works best?
Sriracha or a chili-garlic sauce are both excellent choices.
How do I extract the 'noodles' from the squash?
After cooling for 10 minutes, use a fork to shred the flesh into threads and discard the shells.
How long do I cook the garlic and ginger?
Stir them constantly in the hot oil for about 30 seconds until fragrant.
How long does the pork take to cook in the wok?
The pork should cook for about 2-3 minutes until it is no longer pink.
What are the sauce components?
The sauce consists of soy sauce, rice vinegar, and red chili sauce.
Is this recipe suitable for a low-carb diet?
Yes, it is tagged as low-carb and uses squash instead of wheat noodles.
How much garlic is included?
The recipe uses 2 minced garlic cloves.
Should I bake the squash face up or face down?
Place each half cut side down onto a baking sheet lined with parchment paper.
How much soy sauce is needed?
The recipe requires 2 tablespoons of soy sauce.
How much rice vinegar should I add?
Add 2 tablespoons of rice vinegar to the sauce.
What is the suggested garnish?
You can garnish the finished dish with extra sliced scallions.
How much salt is used in the recipe?
Use 1/2 teaspoon of salt during the sautéing process.
What heat level should I use for the wok?
Use medium-high heat for the best stir-fry results.
How long do I sauté the squash with the meat?
Stir in the squash threads and cook for an additional minute before adding the liquid seasonings.
Is this recipe considered healthy?
Yes, it is described as a heart-smart, nutrient-packed alternative to heavy noodle dishes.
Can I use a frying pan if I don't have a wok?
Yes, a large frying pan will work perfectly fine for this recipe.
How much chili sauce is used?
The recipe calls for 1 tablespoon of red chili sauce.
What should I do with the squash seeds?
Carefully scoop out and discard the seeds before baking the squash.
What is the texture of the finished squash?
The squash should be tender and easily shredded into spaghetti-like threads.
Does this dish store well?
While best served immediately, the cooked components can be stored and reheated, making it great for meal prep.