Spaghetti Squash & Pork Stir Fry

• 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

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

pork tenderloin, sesame oil, scallions, garlic, fresh ginger, salt, soy sauce, rice vinegar, red chili sauce

Taken from www.food.com/recipe/spaghetti-squash-pork-stir-fry-287580 (may not work)