Sunday, August 30, 2009

Recipe of the Day

Spaghetti Squash & Pork Stir-Fry Recipe

Prep Time: 15 mins
Cook Time: 1 h 5 mins
Rest Time: 10 mins
Total Time: 1 h 30 mins


3 pounds squash, spaghetti, (one, 3 pound squash) 1 pounds pork, tenderloin, trimmed 2 teaspoon oil, toasted sesame 5 medium scallion(s) (green onions), thinly sliced 2 clove(s) garlic, minced 1 tablespoon ginger, fresh, minced 1/2 teaspoon salt 2 tablespoon soy sauce, reduced-sodium 2 tablespoon vinegar, rice 1 teaspoon oil, chile, or Asian red chile sauce, such as sriracha.


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.

3. 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.

4. Slice pork into thin rounds; cut each round into matchsticks.

5. Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds.

6. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes.

7. Add the squash threads and cook, stirring, for 1 minute.

8. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.