Asian-Style Pork Stir-Fry on Spaghetti Squash
Asian-Style Pork Stir-Fry on Spaghetti Squash
Ingredients
- 1 spaghetti squash, about 3 lbs (1.4 kg)
- 2 tablespoons (30 ml) olive oil
- Toasted sesame oil, to taste
- Salt and pepper
- 1/2 cup (125 ml) chicken broth
- 2 tablespoons (30 ml) hoisin sauce
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 ml) soy sauce
- 2 teaspoons (10 ml) cornstarch
- 1 pork tenderloin, about 1 lb (454 g), halved horizontally and cut into strips
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) toasted sesame oil
- 1 red bell pepper, seeded and cut into strips
- 6 green onions, chopped (keep the green part of two onions aside)
- 1 tablespoon (15 ml) fresh ginger, finely chopped
- 1/2 teaspoon (2.5 ml) sambal oelek
Instructions
- With the rack in the middle position, preheat the oven to 190 ° C (375 ° F). Line a baking sheet with parchment paper.
- On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place on the sheet, cut side down, and cook for 45 minutes to 1 hour or until the squash is tender with the tip of a knife. Let cool.
- Shred the flesh with a fork.
- In a bowl, combine the squash with the olive oil and few drops of sesame oil. Season with salt and pepper. Keep warm.
Asian-Style Pork Stir-Fry on Spaghetti Squash