Recipe

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• 1/2 lb pork tenderloin, thinly sliced
• 2 minced garlic cloves
• 2 tsp dark sesame oil
• 1 tbsp minced gingerroot
• 1/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 1 tsp red pepper flakes
• 4 cups chicken broth
• 2 cups cooked spaghetti squash
• 1/4 cup sliced green onion

• 1 Cook the squash ahead of time (bake it at 400 for about an hour, then use a fork to scrape along the flesh, making noodles ).
• 2 In a sauce or stock pan, brown the pork and garlic cloves in the sesame oil.
• 3 Add the gingerroot, soy sauce, rice vinegar, red pepper flakes, and chicken broth.
• 4 Stir in the squash and green onions.
• 5 Bring to a boil, reduce the heat, and simmer until heated through.