Return to Easy Vegetable Recipes

 

Spaghetti Squash Stir Fry

5 star rating
 

Add a Photo

Submitted by: Werewolfking

 

This low carb dish is packed with fresh vegetables and makes a healthy dinner option.
 

Ingredients

  • 1 large spaghetti squash
  • 1 cup fat free chicken broth
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 1/2 green bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 8 oz box fresh mushrooms, sliced
  • 4 cloves garlic, chopped
  • 1/2 red onion, sliced
  • 1 inch piece fresh ginger, chopped
  • 2 tbsp soy sauce
  • 2 tbsp dry sherry
  • 1 tbsp cider vinegar
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 2 tsp cornstarch
  • 1 tsp sugar
  • 1/2 cup water

Save Recipe

Interact

 
Method

Split squash in two and place flesh side up in baking dish. Add 1/2 cup water to dish and bake at 350 degrees for 60 minutes. Cool, then remove squash and use a fork to tease out strands of squash into a large bowl. Prepare sauce by dissolving corn starch in broth, add soy sauce, vinegar, sherry, sugar, garlic, ginger and sesame oil. Heat vegetable oil in a wok or 4 quart pan on medium heat. Add squash and stir fry for a minute. Add vegetables and stir fry for a few minutes, but do not overcook. Add sauce and mix. Heat until sauce is thickened. Serve immediately.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Werewolfking ()

Comment
 
 

Advertisement