Spaghetti Squash Stir-Fry
This Spaghetti Squash Stir-Fry is healthy, vegan, and gluten free and going to be on repeat for dinner!
Servings 4
Ingredients
- 1 large spaghetti squash
- 3 large carrots ribboned
- 1 red bell pepper
- 1 cup mung bean sprouts (optional)
- 1 cup scallions
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 1 package cubed and sautéed extra firm tofu optional
garnish
- cilantro
- chopped roasted peanuts
- lime
sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- 1/2 lime
- 1 tbsp maple syrup
- 1 tbsp 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 on a baking sheet and drizzle on olive oil, salt + 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!