Spaghetti Squash & Pork Stir Fry - cooking recipe

Ingredients

3 lbs spaghetti squash
1 lb pork tenderloin, trimmed
2 teaspoons sesame oil
5 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon red chili sauce, like Sriracha or 1 tablespoon chili-garlic sauce

Preparation

Cut squash in half.
Scoop out and discard seeds.
Place each half, cut side down, on a baking sheet.
Bake at 350 degrees until tender - about 1 hour.
Let cool for 10 minutes and then shred the flesh with a fork into a bowl.
Discard the shell.
Slice pork into thin rounds and then cut each round into matchsticks.
Heat a large wok over medium -high heat.
Swirl in sesame oil, then add scallions, garlic, ginger and salt stirring until fragrant, about 30 seconds.
Add the pork.
Cook stirring constantly until just cooked through, 2-3 minutes.
Add the squash threads and cook stirring for 1 minute.
Add soy sauce, rice vinegar and chili sauce.
Cook stirring constantly, until aromatic, about 30 seconds.
Enjoy!