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1. Turn the oven to 350 degrees and preheat.
2. Cut the squash in half and scoop out, and discard the seeds.
3. Spray a large baking sheet with non-stick cooking spray.
4. Place each squash half, cut side down, onto the baking sheet.
5. Bake the squash for 55 to 60 minutes or until tender.
6. Remove the pan from the oven and allow to cool to room temperature.
7. Shred the squash flesh into a large bowl.
8. Slice the tenderloin into thin strips.
9. In a large wok, heat the oil over medium-high heat.
10. Add the next 4 ingredients and cook for 30 seconds, or until fragrant.
11. Add the tenderloin pieces and cook until done, stirring constantly.
12. Add the squash and cook for another minute.
13. Add the remaining ingredients and cook, constantly stirring, until the mixture is fragrant, which takes about 1 minute.
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