Stir-fry but make it healthy, vegan, and gluten free! Your usual stir-fry just got elevated and this Spaghetti Squash Stir-Fry is about to be made on repeat. The Asian inspired sauce is so incredibly delicious and brings the whole dish together. Serve it with a side of Turmeric Coconut Basmati Rice! If you love this dish, try my addicting Spring Roll in a Bowl, my crunchy Thai Chopped Salad, or Sweet Potato Noodle Japchae next! Another healthy Asian-inspired dish are my Easy Vegan Summer Rolls or Caesar Salad Spring Rolls!
Notes on Ingredients
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
What ingredients do I need for this recipe?
spaghetti squash: rich in vitamins, minerals, and antioxidants as well as being high in fiber
carrots: blood sugar balancing and promote healthy vision
red bell pepper: good source of vitamin A, vitamin c and fiber
mung bean sprouts: contains so many vitamins and minerals as well as niacin which is great for your heart health and metabolism
scallions: boost immunity and promote bone health
minced garlic: adds in flavor and helps to reduce blood pressure
Garnish: cilantro, peanuts, lime
Sauce
soy sauce – get low sodium if you are avoiding salt. Use tamari if you are gluten free.
rice vinegar
toasted sesame oil
lime – adds a freshness
maple syrup – add in date syrup as an alternative
coconut aminos
How Do You Make Spaghetti Squash Stir-Fry?
Preheat the oven to 425 and line the baking sheet with parchment.
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Microwave spaghetti squash to soften first for about 10 minutes then roast.
Whisk sauce ingredients together in a bowl.
Cut bell pepper, green onion and make carrot ribbons.
In a large pan, add olive oil and minced garlic and the rest of the veggies, saute until tender. Add in mung beans and saute.
Scoop and scrape the squash to create those spaghetti-like strands!
add in the spaghetti squash and sauce
Garnish and serve!
How do you roast spaghetti squash?
- Microwave squash for 5-10 minutes until its soft enough to cut in half lengthwise. Don’t forget to poke holes in the squash so it doesn’t explode!
- Place the squash on a baking sheet lined with parchment paper and top it with olive oil, salt and pepper.
- Roast!
- Scrape the seeds out using a spoon from the center when it’s done.
- Then, using a fork scrape the squash – you will see that will separate the spaghetti strands!
Commonly Asked Questions
Can I use another type of squash? If you do not have spaghetti squash, you could do any type of zoodle as a vegetable option, or a rice noodle would work too.
Is this dish gluten free? What about dairy free? Yes and yes! This stir-fry is both gluten and dairy free, and most importantly, vegan!
Can I substitute some of the veggies? While the Spaghetti Squash Stir-Fry is most delicious as is, you can of course substitute the veggies as needed. Mushrooms would be great in here as well.
What if I have a nut or soy allergy? If you have a nut allergy, feel free to use a different chopped up nut for the garnish – like a cashew if you are allergic to peanuts. If you have a soy allergy you can use more coconut aminos and omit the soy sauce.
More Easy Vegan Dinner Recipes
Extra Helpful Tips
- Store in an airtight container for up to 3 days. To reheat, put in a microwave safe dish or sauté in a pan.
- Use a fork to scrape the spaghetti squash once cooked to help make the spaghetti like shape and texture.
- While the veggies are cooking and the spaghetti squash is in the oven, make the sauce and chop up the garnish.
- Add in an optional protein like tofu to make this Spaghetti Squash Stir-Fry even more delicious! You can also serve it with Crispy Vegan Air-Fryer Wontons.
- Make Authentic Vegan Pad Thai next!
Spaghetti Squash Stir-Fry
Equipment
Ingredients
- 1 large spaghetti squash
- 3 large carrots ribboned
- 1 red bell pepper
- 1 cup mung bean sprouts optional
- 1 cup scallions
- 1 tablespoon garlic minced
- 1 tablespoon olive oil
- 1 package tofu optional – cubed and sautéed extra firm
garnish
- cilantro
- peanuts chopped roasted
- lime
sauce
- 3 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil toasted
- 1 tablespoon olive oil
- ½ lime
- 1 tablespoon maple syrup
- 1 tablespoon coconut aminos
Instructions
- Preheat the oven to 425 and line the baking sheet with parchment.
- Microwave spaghetti squash to soften for 10 minutes then cut in half lengthwise. Put the squash on a baking sheet and drizzle on olive oil, salt and pepper. Roast for 45 minutes.
- While it roasts, whisk sauce ingredients together in a bowl.
- Cut bell pepper into strips, cut green onion into 1 inch sized pieces and make carrot ribbons using a vegetable peeler. In a large pan on medium heat add olive oil or sesame oil and minced garlic and the rest of the veggies, saute until tender. Add in mung beans and saute for another minute until they wilt slightly.
- For the squash, scoop out seeds and using a fork scrape the squash to create those spaghetti like strands!
- Once veggies are done cooking add in the spaghetti squash to the pan and turn it back up to medium heat. Add in cooked tofu if you decided to make it. Pour in sauce and saute for 5 min until sauce thickens and it thoroughly mixed in.
- If you want to serve it back in the spaghetti squash shell you can or serve in a large bowl. Garnish with cilantro, chopped peanuts and fresh lime juice.
- Enjoy!
Notes
- Store in an airtight container for up to 3 days. To reheat, put in a microwave safe dish or sauté in a pan.
- Use a fork to scrape the spaghetti squash once cooked to help make the spaghetti like shape and texture.
- While the veggies are cooking and the spaghetti squash is in the oven, make the sauce and chop up the garnish.
- Add in an optional protein like tofu to make this Spaghetti Squash Stir-Fry even more delicious!
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