Spaghetti Squash Stir-Fry with Ground Pork and Asian Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful Whole30 stir-fry featuring tender ground pork and vibrant Asian vegetables over roasted spaghetti squash strands. This asian fusion-inspired whole30 (gluten free) ready in about 60 minutes pairs medium (about 3 lbs) spaghetti squash, ground pork, medium, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Asian Fusion cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Cut 1 medium spaghetti squash in half lengthwise and scoop out seeds. Drizzle each half with 1 tbsp olive oil and sprinkle with 1/2 tsp sea salt. Place cut-side down on a baking sheet and roast for 40 minutes until tender.
  2. Step 2: While squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground pork, breaking up with a spoon, and cook 6-8 minutes until browned and cooked through. Remove pork and set aside.
  3. Step 3: In the same skillet, add 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 1 minute until fragrant.
  4. Step 4: Add 2 julienned carrots, 1 thinly sliced red bell pepper, and 3 sliced green onions. Stir-fry for 4-5 minutes until vegetables soften but remain crisp.
  5. Step 5: Return cooked ground pork to skillet. Stir in 3 tbsp coconut aminos, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Cook 2 more minutes to combine flavors.
  6. Step 6: Use a fork to scrape spaghetti squash strands into a large bowl. Plate the stir-fry mixture over the spaghetti squash strands and serve warm.

Frequently asked questions

How long does Spaghetti Squash Stir-Fry with Ground Pork and Asian Vegetables take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spaghetti Squash Stir-Fry with Ground Pork and Asian Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Spaghetti Squash Stir-Fry with Ground Pork and Asian Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spaghetti Squash Stir-Fry with Ground Pork and Asian Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spaghetti Squash Stir-Fry with Ground Pork and Asian Vegetables whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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