SPAGHETTI SQUASH STIR FRY
Easy clean spaghetti squash stir fry with your favorite veggies
Provided by Julia
Categories Side Dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Roast the spaghetti squash according to these instructions. Once the spaghetti squash has finished roasting, allow it to cool off. Once cool enough to handle, use a fork to release the spaghetti squash strands.
- Chop the broccoli, cabbage, and carrots. Heat the avocado oil in a large skillet to medium heat. Add the broccoli, cabbage and carrots, cover, and cook until vegetables have softened but are still al dente, about 5 minutes.
- Add the spaghetti squash and the remaining ingredients. Continue cooking and stirring until ginger is fragrant, much of the liquid has evaporated, and vegetables reach desired done-ness, about 3 to 5 minutes.
- Serve alongside your favorite entree.
Nutrition Facts : Calories 225 calories, Carbohydrate 22 grams carbohydrates, Fat 14 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, ServingSize 1 of 3, Sugar 10 grams sugar, UnsaturatedFat 0 grams unsaturated fat
MEXICAN SPAGHETTI SQUASH STIR FRY
This recipe is great because it is so versatile. You can use up those veggies that are on their last leg or really make it fancy for a special occasion too! Kid-friendly, fast, and easy. Garnish with a sprinkle of shredded cheese or sour cream if desired.
Provided by Emily
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place spaghetti squash halves, cut sides down, on a baking sheet.
- Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
- Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
- Spoon spaghetti squash onto each plate; top with ground turkey mixture.
Nutrition Facts : Calories 334.2 calories, Carbohydrate 35.8 g, Cholesterol 67.2 mg, Fat 11.3 g, Fiber 8.8 g, Protein 26.4 g, SaturatedFat 2.5 g, Sodium 1068 mg, Sugar 5.6 g
SPAGHETTI SQUASH STIR FRY RECIPE BY TASTY
Here's what you need: spaghetti squash, canola oil, kosher salt, cornstarch, cold water, garlic, fresh ginger, red pepper flakes, soy sauce, honey, sesame oil, rice vinegar, water, canola oil, garlic, boneless, skinless chicken breast, red pepper flakes, kosher salt, red bell peppers, broccoli, water, carrots, snow pea, scallion
Provided by Tikeyah Whittle
Categories Dinner
Time 1h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400°F (200°C).
- Place the squash halves, cut-side up, on a baking sheet. Coat the exposed flesh with the canola oil, then sprinkle with ¼ teaspoon salt. Flip over so the cut side is down, then bake for 40-50 minutes, until the squash is just barely tender when pierced with a fork. Remove from the oven and let cool slightly.
- Line a baking sheet with 2 clean kitchen towels.
- Use a fork to scrape out the "spaghetti" strands from the squash onto the prepared baking sheet and season with the remaining ¼ teaspoon salt, tossing to distribute. Let cool for 30 minutes. The spaghetti squash can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. If using from the cold, remove the squash from the refrigerator 30 minutes before cooking.
- While the squash is cooling, make the sauce: In a medium bowl, whisk together the cornstarch and cold water until smooth. Grate the garlic on a microplane directly into the bowl. Add the ginger, red pepper flakes, soy sauce, honey, sesame oil, and rice vinegar and stir to incorporate. Whisk in the water until smooth.
- Make the stir fry: Heat 1 tablespoon canola oil in a 12-inch skillet or wok over medium-high heat. Add 1 clove of garlic and stir for about 30 seconds, until fragrant. Add the chicken, ⅛ teaspoon red pepper flakes, and ½ teaspoon salt and stir to coat. Cook the chicken for 6-8 minutes, letting it brown without stirring, until no pink remains and the chicken is cooked through. Transfer the chicken to a plate or bowl.
- Reduce the heat to medium. Without wiping out the pan, add the remaining tablespoon canola oil, remaining garlic clove, and remaining ⅛ teaspoon red pepper flakes and cook for 30 seconds, until fragrant. Add the bell peppers and broccoli, stir to coat, then deglaze the pan with the water, scraping up all the browned bits stuck to the bottom of the pan. Cook, stirring occasionally, until the broccoli is starting to soften, 8-10 minutes.
- Add the carrots and cook for another 2 minutes, then add the snow peas and season with a pinch of salt. Cook for another 2-3 minutes, until all of the vegetables are tender. Transfer the vegetables to the plate with the chicken.
- Roll up the spaghetti squash in the kitchen towels and wring to squeeze as much water as possible.
- Add 2 tablespoons of sauce to the pan and let come to a simmer, then add the spaghetti squash and stir constantly until heated through, 1-2 minutes. Divide the squash among serving bowls.
- Pour the remaining sauce into the pan and let simmer for about 1 minute, until thickened. Return the chicken and vegetables to the pan and toss to coat evenly in the sauce and heat everything through, 2-3 minutes. Divide among the bowls atop the squash. Garnish each bowl with thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 7 grams, Protein 41 grams, Sugar 18 grams
VEGGIE STIR FRY WITH SPAGHETTI SQUASH
I made up this recipe with some leftovers in the fridge, and my husband loves it! Its really quite easy to make. It does take awhile to let the squash cook though, so think ahead if you plan on making it.
Provided by Lisa from OK
Categories Vegetable
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Pierce the rind of the squash, and place it on a foil-covered cookie sheet
- Cook the pierced squash in the oven for about 1 hour.
- Start cooking the veggies about 20 minutes before squash is done cooking
- In a large skillet on medium heat, melt one tablespoon of the butter and saute the Brussels sprouts, carrots, zucchini, and mushrooms. Saute vegetables until the zucchini is soft, about 20 minutes.
- Take the squash out and set it aside for about fifteen minutes.
- Mix the browning sauce with the water and pour into the skillet with the veggies and stir it inches Let skillet set on very low heat while you prepare the squash.
- Cut squash in half, remove and dispose of the seeds and the stringy stuff attached to the seeds. Then take a fork and scrape out the "spaghetti" from the squash and put it into the skillet with the veggies.
- Add the rest of the butter and the parmesan. Stir until the butter and parmesan are melted.
- Serve immediately. Add salt and pepper if desired.
Nutrition Facts : Calories 170.3, Fat 11.8, SaturatedFat 7.1, Cholesterol 30.2, Sodium 238, Carbohydrate 12.9, Fiber 2.4, Sugar 2.9, Protein 5.7
More about "veggie stir fry with spaghetti squash recipes"
RECIPE: SPAGHETTI SQUASH STIR-FRY WITH VEGETABLES, …
From blueapron.com
3.6/5 Total Time 30 minsCuisine ThaiCalories 480 per serving
SPAGHETTI SQUASH WITH SAUTEED VEGGIES | THE COZY APRON
From thecozyapron.com
CHICKEN AND VEGGIE STIR FRY OVER SPAGHETTI SQUASH
From cantstayoutofthekitchen.com
VEGGIE FAJITA SPAGHETTI SQUASH STIR FRY - CHELSEY AMER
From chelseyamernutrition.com
ASIAN SPAGHETTI SQUASH NOODLE STIR FRY | EAT WELL ENJOY LIFE
From eatwellenjoylife.com
SPAGHETTI SQUASH STIR FRY RECIPE — EATWELL101
From eatwell101.com
SPAGHETTI SQUASH STIR-FRY - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (16)Calories 213 per servingCategory Entree, Side
ASIAN PEANUT SPAGHETTI SQUASH STIR-FRY RECIPE - SNAPPY GOURMET
From snappygourmet.com
SPAGHETTI SQUASH STIR-FRY – HAYLIE POMROY
From hayliepomroy.com
SPAGHETTI SQUASH BEEF STIR-FRY - KRISTEN BOEHMER
From kristenboehmer.com
SPAGHETTI SQUASH AND SHRIMP STIR FRY WITH VEGETABLES
From soupaddict.com
SPAGHETTI SQUASH & PORK STIR-FRY RECIPE | EATINGWELL
From eatingwell.com
STEAK AND VEGETABLE STIR FRY WITH SQUASH RECIPE - EAT SMARTER USA
From eatsmarter.com
SPAGHETTI SQUASH WITH STIR-FRY VEGETABLES - PREVENTION
From prevention.com
SPAGHETTI SQUASH WITH STIR-FRY VEGETABLES - PREVENTION.COM
From prevention.com
CHICKEN AND VEGGIE STIR FRY OVER SPAGHETTI SQUASH | RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love