Spaghetti Squash Stir Fry
Spaghetti Squash Stir Fry
Spaghetti squash is a staple dinner, aaaand then I’m sick of it and it’s not, and then I’m not sick of it and I eat it every week. It’s a never ending cycle, but I’d consider it a healthy relationship, right? Well, instead of your traditional Italian spaghetti squash, I’m bringing you a Spaghetti Squash Stir Fry, using my (revamped) Peanut Chili Lime homemade stir fry sauce.
The chili part of this sauce is, in all reality, optional. Some people don’t like spicy stuff, so don’t add the spicy stuff in the recipe. Whereas, you then have me, and I drench basically anything I can in Sriracha. I mean, everyone knows by now that’s my favorite… I have a sriracha sweatshirt. (no shame)
If you are also a person who wants to add a meat in there, like chicken or beef, by all means go for it. I want to eat less meat, and am trying to incorporate more veggies into my diet, so I made this totally meat free. I’m also trying to be more carb, and low-carb. The holidays did me dirty… and I need to get back on track. So, I’m trying to eliminate some foods out of my diet, and I decided carbs would be the first ones to go. But, if I want crackers or a snack, I did buy some great gluten free options at Aldi. Long story short- I fell in love with Aldi this past weekend.
As for vegetables, you’ll see in the recipe card below what veggies I included. Other great additions would be, chopped snow peas, green peas, bean sprouts, water chestnuts, those little cute mini corns (rumor has it that is in fact the proper name of them).
The recipe makes enough for 1 spaghetti squash, so two halves. Whiiiiiich if you’re just making this for yourself, the other half makes for a great left over spaghetti squash stir fry lunch the next day. A two-for-one meal. A true deal.
Topping with crunched peanuts and green onion is optional, but I highly suggest topping with crunched peanuts. It adds a great crunch to this dish, and considering it is all veggies a crunch would be appreciated. Below you’ll find the recipe for the stir fry sauce and how to cook that. But, if you’re wondering how I roast my spaghetti squash I’ll tell you right here.
First, I poke some holes (using a fork or knife) all around the squash. Next, I microwave the squash for 4 minutes. That makes it easy to slice, because then I cut the top of the squash (with the stem) off, and slice the squash in half. Take out all the seeds and guts, drizzle with olive oil (I usually use around 1/2-1 tbsp for each half) and sprinkle with salt, pepper and garlic. Pre-heat your oven to 350, and once it’s heated, roast in the oven, cut side down, on a cookie sheet for 40-45 min. That’s how I always, always, always prep my squash.