Description
This delicious Asian Spaghetti Squash Stir-Fry is a flavorful, satisfying, LOW-CARB dish perfect for fall. It’s an easy to make dish you will love.
Ingredients
Scale
Noodles
- 1 medium spaghetti squash
Asian Sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon coconut sugar
- 1 tablespoon gluten free tamari
Vegetables
- 1 tablespoon avocado oil
- 3 cups shiitake mushrooms, stems removed, sliced (1/3 pound)*
- 1/4 teaspoon Celtic sea salt
- 3/4 cup scallions green and white parts separated
- 1/2 cup carrots cut into matchsticks
- 1 small red pepper thinly sliced
- Dash red chili flakes
- 1 teaspoon minced or grated ginger (use a microplane)
- 1 clove garlic minced or grated
- 1 tablespoon roasted sesame oil
- 1/2 – 1 cup fresh cilantro, coarsely chopped
Instructions
- Preheat oven to 400 degrees F.
- Carefully halve spaghetti squash lengthwise using a sharp knife. Use a sharp spoon to scrape out the seeds.
- Brush the interior with oil and sprinkle with a little salt. Place cut-side up on baking sheet. Roast for 30 minutes.
- Turnover and roast another 5-15 minutes, until a knife easily pierces the skin and flesh. Remove from oven let cool. Use a fork to scoop out spaghetti squash into fine strings and set aside.
- While the squash is cooking prepare the Asian sauce and chop the vegetables.
- In a small bowl mix together the vinegar, coconut sugar and tamari. Set aside.
- Heat oil in a large saute pan on medium-low. Add mushrooms and salt to the pan, cover and cook 4 minutes, stirring frequently until the mushrooms begin to soften.
- Add carrot, red pepper, white part of the scallions and chile flakes and cook, stirring frequently, another 3-4 minutes until vegetables are crisp tender.
- Add ginger, garlic and green part of the scallions. Stir and cook 30 seconds until fragrant.
- Add spaghetti squash. Mix using a fork to separate the ‘noodles’ to combine them evenly with the vegetables.
- Add sauce, stir to coat vegetables.
- Sprinkle with sesame oil and stir.
- Serve topped with lots of fresh cilantro.
Notes
Cremini mushrooms or white button mushrooms will also work.
To make this into a main dish add shredded cooked chicken or Easy Sautéed Tempeh.
Nutrition information is as a side dish.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Vegetable, Side Dish
- Method: Bake, Saute
- Cuisine: Paleo, Vegan, Gluten Free, Dairy Free