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Spaghetti Squash & Pork Stir-Fry

Nutrition per serving    (USDA % daily values)
CAL
144
FAT
10%
CHOL
0%
SOD
45%

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Ingredients for 4 servings

1 pound pork tenderloin,trimmed

2 teaspoons toasted sesame oil

1 3-pound spaghetti squash

1/2 teaspoon salt

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

5 medium scallions, thinly sliced

1 tablespoon minced fresh ginger

2 cloves garlic, minced

1 teaspoon Asian red chile sauce, such as sriracha, or chile oil

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