This colorful, low-carb stir-fry combines fragrant sesame oil, soy sauce, and sliced garlic with crunchy sliced sweet peppers, snow peas and scallions. And for the protein? Crumbled ground pork that becomes infused with all of those Asian-inspired flavors. You can certainly serve this pork and veggie stir-fry over rice or even noodles, but try it over strands of spaghetti squash for a modern, and healthier approach.
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Pork & Spaghetti Squash Stir-Fry
Ingredients:
- 3/4 lb. ground pork, crumbled and cooked through
- 4 garlic cloves, thinly sliced
- 1 bunch scallions, ends trimmed, sliced into 1 1/2-inch pieces
- crushed red pepper flakes
- 1 Tablespoon sesame oil
- 1 Tablespoon olive oil
- 1 1/2 cups sliced mini sweet peppers
- 1 1/2 cups snow peas
- 1 Tablespoon soy sauce, low-sodium
- garlic chili sauce, optional for serving
- 1 spaghetti squash, halved lengthwise, seeds removed, baked on greased, parchment lined baking sheet (cut-side down), 375 degrees, 35-40 minutes– or until tender when pierced with a knife
Directions:
- In a wok or large saute pan, heat the oils, the crushed red pepper, garlic and scallions over medium high heat. Cook for 30 seconds; add in the sliced peppers and snow peas. Saute for 3 minutes; add in the soy sauce and cook an additional 1 minute. Toss in the cooked pork.
- Serve over strands of the cooked spaghetti squash, with chili sauce if desired.
Tagged: Asian-inspired, baked spaghetti squash, garlic, garlic chile sauce, ground pork, low carb, pork, pork stir fry, scallions, sesame oil, snow peas, soy sauce, spaghetti squash, stir fry, sweet peppers
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