Spaghetti Squash and Pork Stir-Fry

• 1/2 whole Roasted Spaghetti Squash
• 1 Tablespoon Sesame Oil
• 3 cloves Garlic, Minced
• 3 whole Scallions, Sliced
• 1- 1/2 pound Lean Pork Tenderloin, Cut Into Strips
• 5 ounces, weight Can Sliced Water Chestnuts, Drained
• 2 Tablespoons Reduced Sodium Soy Sauce
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Sriracha Hot Chili Sauce
• 1 Tablespoon Sesame Seeds, For Topping
• 16 ounces, weight Package Stir-fried Veggies

1. *For the roasted squash: Start out by washing squash and preheating oven to 400 degrees F. Cut squash in half length-wise.
2. Use a spoon and remove seeds and set aside.
3. Next,spray the squash with olive oil spray or lightly brush the inside with olive oil.
4. Salt and pepper the inside.
5. (I dont really like pepper, so I used freshly grated nutmeg).
6. Cover a baking sheet with foil and place squash on sheet, cut side down.
7. Roast for 50 minutes, turning pan once.
8. Remove from oven and let squash cool for 5 minutes.
9. Then gently pull the squash strands away from skin with a fork.
10. In a wok or medium skillet, heat sesame oil on medium-high heat.
11. Place garlic and scallions in pan and cook for about 1 minute.
12. Add pork strips and stir to coat with oil.
13. Cook for a few minutes until pork is cooked through and no longer pink.
14. Add spaghetti squash strands and water chestnuts and stir.
15. Add soy sauce, rice vinegar and sriracha and stir.
16. Cook until spaghetti squash is heated through.
17. Cook stir-fried veggies according to package directions.
18. Pour pork and spaghetti squash stir-fry over assorted veggies and top with sesame seeds.
19. Serve hot.

sesame oil, garlic, scallions, tenderloin, water, soy sauce, rice vinegar, chili sauce, sesame seeds, veggies

Taken from tastykitchen.com/recipes/special-dietary-needs/spaghetti-squash-and-pork-stir-fry/ (may not work)