Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced (mixed colors)
- 1 cup carrots, julienned
- 2 cloves garlic, minced
- 3 green onions, chopped
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for about 40 minutes or until tender.
- Step 2: While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and julienned carrots, cooking for about 5 minutes until they start to soften.
- Step 3: Add the minced garlic to the skillet and stir continuously for another minute until fragrant.
- Step 4: Once the spaghetti squash is done roasting, use a fork to scrape out the flesh into strands and add it to the skillet with the vegetables.
- Step 5: Pour in the soy sauce and sesame oil, tossing everything together until well combined. Cook for an additional 2-3 minutes to heat through. Garnish with chopped green onions before serving.
Notes
- For optimal freshness, store leftovers in an airtight container in the refrigerator for up to three days.
- When reheating, add a splash of water or broth to the skillet to keep the spaghetti squash from drying out and ensure even heating.
- For a delightful twist, serve your Spaghetti Squash Chow Mein topped with crushed peanuts or sesame seeds for added crunch and flavor.
- To enhance the flavors, consider marinating the vegetables in soy sauce for 15-20 minutes before cooking; this adds depth and richness to your dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Protein: 4g