Spaghetti Squash and Pork Stir-Fry Recipe

Name: Spaghetti Squash and Pork Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 whole Roasted Spaghetti Squash, 1 Tablespoon Sesame Oil, 3 cloves Garlic, Minced, 3 whole Scallions, Sliced, and more.

Yes, Spaghetti Squash and Pork Stir-Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash and Pork Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions