Sweet and Sour Sautéed Pork on a bed of Spaghetti Squash

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The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper




  • 1 spaghetti squash of about 3 lbs (1.4 kg)
  • olive oil
  • Blue Dragon Sesame Oil, toasted to taste
  • salt and pepper
  • 1 1/3 lb (600 g) boneless pork ribs, cubed
  • 1 red pepper, seeded and cut into strips
  • ½ lb (250 g) mini bok choy
  • 2 garlic cloves, chopped
  • 1 tablespoon (12.5 g) fresh ginger, finely chopped
  • 1 sachet Blue Dragon Sweet and Sour Stir Fry Sauce


  1. Preheat oven to 375 F (190 C) and cover baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and remove the seeds. Add salt and pepper.
  2. Place squash on the parchment paper, cut side down, and roast for 1 hour or until the squash is tender. Let cool.
  3. Meanwhile, shred the pork with a fork.
  4. Spoon roasted squash into a bowl, and mix with 2 tablespoons (30 mL) olive oil and a few drops of sesame oil. Season with salt and pepper. Keep warm.
  5. In a wok, brown the meat, one half at a time, in 2 tablespoons (30 mL) olive oil plus 1 teaspoon (5 mL) sesame oil. Season with salt and pepper. Set aside on a plate.
  6. In the same wok, sauté the pepper and the bok choy, adding oil as needed.
  7. Add garlic and ginger and continue frying for about 1 minute. Put the meat back into the wok and add the Sweet and Sour Stir Fry Sauce.
  8. Bring to a boil and simmer for 5 minutes. Adjust seasoning. Serve the sautéed pork on a bed of spaghetti squash.