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Spaghetti Squash Stir Fry

average rating is 3 out of 5, based on 150 votes

Indulge in a flavorful and healthy delight with our Spaghetti Squash Stir Fry! This vibrant dish combines the natural sweetness of spaghetti squash with a medley of colorful vegetables, all stir-fried to perfection. With the savory touch of Bragg's Liquid Aminos, this recipe is a delicious and guilt-free alternative to traditional stir-fry dishes. Get ready to savor every bite of this delightful and nutritious meal!

Serving suggestions/tips:

Garnish with fresh herbs like cilantro or basil for an added burst of freshness.

Serve the stir fry as a standalone meal or pair it with your choice of protein, such as grilled chicken or shrimp.

Experiment with different vegetable combinations to suit your taste preferences.

Enjoy it as a light lunch or dinner option, and save any leftovers for a tasty and convenient meal the next day.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Side Vegan Easy Egg-free Plant-based Vegetarian vegan vegetarian gluten-free dairy-free low-carb low-calorie healthy clean eating plant-based paleo-friendly whole foods grain-free sugar-free nut-free soy-free oil-free high-fiber antioxidant-rich vitamin-packed low-sodium weight-loss friendly heart-healthy diabetic-friendly nutrient-dense fiber-rich low-fat alkaline no added sugars inflammation-friendly digestion-friendly

Ingredients

2 tbsp olive oil 1 spaghetti squash
2 yellow squash
1 large onion
1 cup bell peppers (all colors)
3 cups green beans
4 tbsp Bragg’s Liquid Aminos
sea salt and black pepper to taste

Directions

Prepare the spaghetti squash by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds and membranes. Brush the flesh of the squash with olive oil and place it cut-side down on a baking sheet lined with parchment paper. Bake for 40-50 minutes, or until the flesh is tender and easily comes apart with a fork.
While the spaghetti squash is baking, prepare the other vegetables. Slice the yellow squash, onion, and bell peppers into thin strips. Trim the ends of the green beans and cut them into bite-sized pieces.
Heat the remaining olive oil in a large skillet or wok over medium-high heat. Add the onion and sauté for 2-3 minutes until it becomes translucent.
Add the bell peppers, yellow squash, and green beans to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
While the vegetables are cooking, use a fork to scrape the flesh of the cooked spaghetti squash to create spaghetti-like strands. Add the spaghetti squash to the skillet with the stir-fried vegetables.
Pour the Bragg's Liquid Aminos over the vegetables and spaghetti squash. Season with sea salt and black pepper to taste. Stir everything together until well combined.
Cook for an additional 2-3 minutes, stirring occasionally, to allow the flavors to meld together.
Remove the skillet from heat and transfer the Spaghetti Squash Stir Fry to a plate or bowl.
Serve hot and enjoy!