Spaghetti Squash and Pork Stir-Fry

Are you getting sick of my spaghetti squash recipies yet? Good, me either! Here's a good stir-fry recipe, sans rice, with veggies. Yum.

Spaghetti Squash and Pork Stir-Fry

I served this over sautéed veggies for a well rounded, healthy meal.

Spaghetti Squash and Pork Stir-Fry

     serves 4 

1/2 a roasted spaghetti squash

1 1/2 lb lean pork tenderloin, trimmed and cut into strips

1 T sesame oil

3 cloves garlic, minced

3 scallions, sliced

5 oz can sliced water chestnuts, drained

2 T reduced-sodium soy sauce

2 T rice vinegar

1 T sriracha

1-2 T sesame seeds, for topping

Assorted stir-fried or sautéed veggies*

In a wok or medium skillet, heat sesame oil on medium-high heat. Place garlic and scallions in pan and cook for about 1 minute. Add pork strips and stir to coat with oil. Cook for a few minutes until cooked through. Add spaghetti squash strands and water chestnuts and stir. Add soy sauce, rice vinegar and sriracha and stir. Cook until spaghetti squash is heated through. Pour pork and spaghetti squash stir-fry over assorted veggies and top with sesame seeds. Serve hot. 

*The veggie mix that I used had broccoli, carrots, snap peas, and baby corn.

And that's it. Simple, healthy, tasty meal. Use that leftover spaghetti squash in a new way, and avoid Chinese take-out prices!

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