Spaghetti Squash Stir-fry

1 Red Dog Farm Spaghetti Squash, about 3 lbs.
1 pound pork tenderloin
3 medium Red Dog Farm Carrots, cut in ribbons
2 teaspoons toasted sesame oil
5 medium scallions, thinly sliced
2 cloves Garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon Asian red chile sauce, such as sriracha, or chile oil
1/4 lb. Pea Greens

Preheat oven to 350°F. Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell. Slice pork into thin rounds; cut each round into the size of matchsticks.

Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork and carrots; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and half the pea greens and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds. Garnish with remaining pea greens.