Firstly I’d like to say that this is a left overs recipe, I have used left over cooked pork and already cooked spaghetti squash so I’m not including them in my overall Preparation to Plate time. The meat can be substituted for any left over white meats you may have that are cooked, such as chicken or turkey, it may work with duck as well.

The recipe is adapted from a post from the website eatingwell.com, credit for the idea goes to eatingwell.com and that post’s author. I had adapted the quantities based on the amount of spaghetti squash I had to use up and the amount of left over meat I had.

Stir Fried Pork & Ginger with Squash Noodles

Preparation to Plate: 15 minutes

Serves 1-3 People

Serve hot

Consume within 2 days

Ingredients:

500g Spaghetti Squash, cooked

150g Pork, cooked

3 Spring Onions, chopped

2cm Piece of Ginger, grated

2 Gloves of Garlic, grated

2 tbsp Rice Vinegar (from research I believe this is considered paleo)

1-3 tsp Chilli Oil (depending on how hot you like it, I like it hot)

Sesame Oil (cold pressed)

White Pepper

Salt

Recipe:

In a wok or large skillet, heat the sesame oil and add the garlic, ginger and spring onions and cook until an aroma develops. Add some white pepper and salt to taste. Add the pork to the pan and continue stirring (if you’re using raw pork, cut into small pieces and add here, cooking for about 3-4 minutes until cooked through).

Add the spaghetti squash and continue stirring, would recommend using a fork or pasta strainer to prevent the squash from clumping together. Add the rice vinegar and chilli oil and continue to stir. Once combined, plate and serve, adding more chilli oil and white pepper to your own personal taste.

Additional Serving Suggestion:

For a bit of extra flavour you can add some coconut aminos at the same time as the vinegar and chilli oil; this ingredient is not essential however.