Spaghetti Squash & Pork Stir-Fry

Silky threads of spaghetti squash are perfect in this Asian-inspired pork stir-fry. If you bake the squash ahead of time, the dish comes together in less than 30 minutes for a quick and healthy dinner.

Makes 4 servings, about 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

1 3-pound spaghetti squash
1 pound pork tenderloin, trimmed
2 teaspoons toasted sesame oil
5 medium scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Asian red chile sauce, such as sriracha, or chile oil

1. Preheat oven to 350°F.
2. 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.
3. Slice pork into thin rounds; cut each round into matchsticks.
4. Heat a large wok over medium-high heat. 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 (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.

NUTRITION INFORMATION: Per serving: 248 calories; 7 g fat (2 g sat, 3 g mono); 74 mg cholesterol; 22 g carbohydrate; 27 g protein; 5 g fiber; 670 mg sodium; 839 mg potassium.
Nutrition bonus: Vitamin C (25% daily value), Potassium (24% dv), Iron (17% dv).
1 Carbohydrate Serving
Exchanges: 1/2 other carbohydrates, 3 lean meat

MAKE AHEAD TIP: Prepare the squash (Steps 1 & 2), cover and refrigerate for up to 2 days.