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.
Equipment
- Large skillet or wok
- Chef's knife
- Cutting board
- Fork
- Bowl
Ingredients
- 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
Garnish
- 2 green onions
- Sesame seeds
Instructions
- 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.
Notes
- 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.