Ingredients
Scale
- 1 spaghetti squash (about 3 lbs)
- 1 tablespoon olive oil
- 2 tablespoons soy sauce (low sodium or Tamari for gluten-free)
- 2 teaspoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 small onion (diced)
- 4 cloves garlic (minced)
- 1 red bell pepper (thinly sliced)
- 1 cup snow peas or sugar snap peas
- 1 large carrot (julienned)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Oil a sheet pan with olive oil.
- Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut side down on the sheet pan. Bake for about 45 minutes until the flesh is tender.
- In a medium bowl, mix soy sauce, rice vinegar, and hoisin sauce. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic until soft.
- Add bell pepper, snow peas, and carrots; stir-fry for about 2 minutes until tender.
- Once the squash is cooked, use a fork to separate strands and add them to the skillet along with the sauce. Stir gently to combine and heat through.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking and Stir-frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 5g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg