Spaghetti Squash and Pork Stir Fry
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5.0
6 reviews
Excellent
Spaghetti Squash and Pork Stir Fry
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Spaghetti Squash and Pork Stir Fry is a fast and easy low carb dinner with minimal prep. It is a twist on a Szechuan classic noodle dish "Ants Climbing a Tree", but uses spaghetti squash instead of noodles!
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Ingredients
- 1 spaghetti squash about 6 cups prepared
- 10 ounces ground pork*
- 2 ounces low sodium soy sauce**
- 1 tablespoon rice wine
- 1 tablespoon Chili garlic sauce
- 1 teaspoon cornstarch
- 1 tablespoon canola oil
- 4 green onions chopped
- ½ cup chicken broth
Instructions
- Whisk together soy sauce, rice vinegar, chili garlic sauce and cornstarch until smooth. Add the ground pork and mix together until incorporated. Allow to sit for half an hour.
- While meat is marinating, prepare spaghetti squash. Cut ends off of squash and then split in half. Scoop out seeds and "innards", then place squash in a microwave safe dish, cut side up. Microwave for 12-20 minutes, until done. Squash is done when skin can easily be pierced with a knife and flesh easily shreds with a fork.
- After allowing the squash to cool for a few minutes, use a fork to shred the flesh into "noodles". Drain in a colander lined with paper towels to remove excess moisture.
- Heat a large skillet over high heat, then add the oil.
- When pan and oil are hot, add the pork and cook, stirring constantly, for about 2 minutes, breaking the meat into smaller pieces.
- Add ⅔ of the green onions to the pork, then continue to cook until the meat is well browned, about 2 more minutes.
- Lower heat to medium high and add the broth. Cook for 2-3 more minutes, until broth is reduced.
- Add handfuls of the spaghetti squash noodles, stirring as you go to combine.
- Top with the rest of the green onions and serve.
Notes
- *If you don't want to use pork, ground turkey will also work
- **for gluten free, be sure to use GF soy sauce
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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