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Spaghetti Squash Stir Fry
This spaghetti squash stir fry is an easy and healthy meal for two that is even vegetarian. Have some Chinese food without feeling guilty.
Course Main Course
Cuisine Chinese
Keyword spaghetti squash, stir fry
Cook Time 48 minutes minutes
Total Time 48 minutes minutes
Servings 2
Calories 480kcal
- 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
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
Serving: 1Squash | Calories: 480kcal | Carbohydrates: 52g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Sodium: 1592mg | Potassium: 578mg | Fiber: 14g | Sugar: 25g | Vitamin A: 580IU | Vitamin C: 11.8mg | Calcium: 116mg | Iron: 2.1mg