Spaghetti Squash and Pork Stir-Fry

Spaghetti Squash and Pork Stir-Fry (Adapted from Eating Well)

3 pound spaghetti squash
16 ounces trimmed pork tenderloin,
2 teaspoons toasted sesame oil
5 medium scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sriracha

Preheat oven to 350

Carefully split the squash in half. Use a spoon to scoop out the membranes and seeds. Set each half, cut-side down, on a baking sheet coated with nonstick spray. Bake until the squash is tender, about 50 to 60 minutes. Remove and let cool until you can easily handle the squash, about 10 to 15 minutes - use a fork to shred the flesh into a large bowl.

Slice pork into thin rounds and then cut each round into matchstick pieces.

Heat a large wok over medium-high heat. Swirl in oil - stir in scallions, garlic, ginger and salt - cook until fragrant, about 30 seconds. Add the pork and cook, stirring constantly, until just cooked through, about 2 to 4 minutes. Stir in the shredded squash and continue to cook for 1 minute - pour in soy sauce, rice vinegar and sriracha. Cook, stirring constantly, until fragrant, about 1 minute.

Makes about 4 servings.

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