This spaghetti squash
stir fry is an easy and
healthy meal for two
that is even vegetarian.
Have some Chinese
food without
feeling guilty.
So spaghetti squash is one of those items that became a craze there for awhile. Everyone was coming up with all these different recipes to go with spaghetti squash. I was happy about that because I love the stuff.
I don’t even know how young I was when I first had spaghetti squash, but I know I was a kid. My mom always used to cook it as a side dish. Add a little butter and yum.
The only part I don’t like when it comes to spaghetti squash is cutting it. I used to get my husband to cut them for me, but I started doing it on my own. I just stab it down the middle and work the knife towards the way the blade is pointing and then turn around and go the other way.
I honestly have no tips on the best ways to cut it. Maybe a mini chainsaw? However you manage it cut it long ways and then dig out the seeds. Then you will want to make a dozen or so fork pierces on the inside of the squash.
Next preheat the oven to 400 degrees and rub a little olive oil on the inside of the squash and cook with the cut side up for 35-40 minutes. How to tell if it is cooked is pierce the inside with a fork and if it goes through easily then you are good.
Once done cooking you might want to let it cool for a bit before digging out the squash because that outer shell is hot. But if you can’t wait put on an ovenmit and dig away with a fork.
Now when it comes to Chinese type food, I’m not the biggest fan. I love Japanese and Thai, but Chinese is usually a little too sweet for me. So with this stir fry sauce I didn’t make it as sweet as most people would.
Add your sesame seed oil to a big pan or wok and turn to medium heat. Next add your frozen veggies and cook for about 5 minutes. The thicker and bigger pieces of veggies take longer to cook.
You could also use vegetables that come in one of those steam bags and skip the last step. All you would have to do is add all ingredients together and cook for a few minutes.
Once your veggies are cooked add all other ingredients and spaghetti squash and cook for 2-3 minutes and then serve in the spaghetti squash boat.
Now you have a healthy vegetarian dinner for two.
Spaghetti Squash Stir Fry
Ingredients
- 1 spaghetti squash
- 1 20 oz bag of stir fry vegetables
- 3 TBSP soy sauce
- 2 TBSP sesame seed oil
- 1 TBSP olive oil
- 3 TSP rice wine vinegar
- 3 TSP brown sugar
- 1 1/2 TSP minced garlic
- 1 TSP lemon juice
- 1/4 TSP ground ginger
Instructions
- Preheat oven to 400 degrees
- Cut and clean out spaghetti squash, then pierce squash with fork and brush with oil oil. Cook in a pan cut side up for 35-40 minutes
- After cooling dig out spaghetti squash
- Heat sesame seed oil in a pan or wok over medium heat and cook frozen vegetables for 5 minutes.
- Add spaghetti squash and all other ingredients and cook for 2-3 minutes
Leave a Reply