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Stir Fry Spaghetti Squash

Craving a noodle stir-fry but looking for a twist? Meet Stir Fry Spaghetti Squash, the laid-back rebel in the world of stir-fries. Forget the usual noodles – this dish is all about spaghetti squash doing its thing. No drama, just a tasty detour.

Start by roasting that squash in the oven until it’s tender. Fork out those squash strands – easy peasy. Meanwhile, whip up a quick stir-fry sauce with soy sauce, oyster sauce, rice vinegar, and a hint of Sriracha. You’re the boss here; adjust the sweetness with a pinch of sugar if you’re feeling it.

Now, let’s get the veggies into the game. Broccoli, bell pepper, carrot, and snap peas hit the hot pan with a sizzle. Garlic and ginger join the party – no fancy moves, just sauté until they smell awesome.

Time for the squash to make its entrance. Toss those spaghetti-like strands into the veggie mix. Pour that homemade sauce over the whole gang. Give it a good stir – coat everything, let the flavors mingle.

Take a breather. Let it rest for a few minutes. Garnish with green onions and sesame seeds if you’re feeling a bit extra. No need to rush; this stir-fry Spaghetti Squash is worth savoring.

Serve it up and dive into a world where spaghetti squash steals the show. It’s not your typical stir-fry, and that’s the charm. Enjoy the crunchy veggies, the savory sauce, and the surprise of squash pretending to be noodles. It’s your new stir-fry go-to, no fuss, no drama – just delicious detours.

Stir Fry Spaghetti Squash

Stir Fry Spaghetti Squash

Make dinner fun with this simple stir-fry using spaghetti squash! It's like a cool trick – squash turns into noodles that taste awesome. Ready in 40 minutes, it's a new way to do noodles. Veggies like broccoli, peppers, and peas hang out in a yummy sauce. No gluten, not many calories, but lots of taste.
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian Fusion
Servings 4 servings
Calories 200 kcal


  • Large skillet or wok
  • Chef's knife
  • Cutting board
  • Fork
  • Bowl


  • 1 spaghetti squash medium-sized
  • 2 tablespoons sesame oil
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 cup broccoli florets
  • 1 bell pepper thinly sliced
  • 1 carrot julienned
  • 1 cup snap peas ends trimmed
  • ¼ cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon Sriracha adjust to taste


  • 2 green onions
  • Sesame seeds


  • Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C).
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Brush the cut sides with olive oil and sprinkle with salt and pepper.
  • Place the squash, cut side down, on a baking sheet.
  • Bake for 30-40 minutes or until the squash is tender.
  • Use a fork to scrape the strands from the squash into a bowl. Set aside.
  • Prepare the Stir-Fry Sauce: In a small bowl, mix together soy sauce, oyster sauce, rice vinegar, and Sriracha. Adjust the sweetness with sugar if desired. Set aside.
  • Stir-Fry the Vegetables: Heat sesame oil in a large skillet or wok over medium-high heat.
  • Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
  • Add broccoli, bell pepper, carrot, and snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
  • Combine with Spaghetti Squash: Add the spaghetti squash strands to the skillet, tossing to combine with the vegetables.
  • Add the Sauce: Pour the prepared stir-fry sauce over the vegetable and squash mixture.
  • Toss everything together until well coated and heated through.
  • Adjust Seasoning: Taste and adjust seasoning, adding salt, pepper, or more Sriracha as needed. If a thicker sauce is desired, mix 1 tablespoon of cornstarch with a little water and add it to the stir-fry.
  • Serve: Remove from heat and let it rest for 5 minutes.
  • Garnish with chopped green onions and sesame seeds.
  • Enjoy!: Serve the Stir Fry Spaghetti Squash immediately, and revel in the delicious and low-carb alternative to traditional noodles.


  • Feel free to customize the vegetable selection based on your preferences.
  • You can add protein like cooked chicken, shrimp, or tofu for a more substantial meal.
  • Adjust the level of spiciness by modifying the amount of Sriracha used.
  • This dish reheats well, making it a great option for leftovers.
Keyword Glutten-Free, Low Carb, Spaghetti Squash, Stir-fry, Vegetable Noodles
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Erika Herbert
Erika Herbert