Spaghetti Squash and Pork Stir-Fry

1 3 pound spaghetti squash

1 pound pork tenderloin, trimmed

2 tsp. toasted sesame oil

5 medium scallions, thinly sliced

2 cloves garlic, minced

1 tbs. minced fresh ginger

1/2 tsp. salt

2 tbs. reduced-sodium soy sauce

2 tbs. rice vinegar

1 tsp. Asian red chili sauce, such as sriracha or chile oil

 

Preheat oven to 350°F.

 

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.

 

Slice the pork into thin rounds; cut each round into matchsticks.

 

Heat a large wok over medium-high hear. 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; cook, stirring constantly, until aromatic, about 30 seconds.

 

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