Spaghetti Squash Stir-Fry |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a great way to use this healthy squash. Chef's note 9/13: I just changed it up and it worked perfectly. I used the squash as directed and added more carrots (I didn't have bell peppers). I used the broth and soy sauce as well as a heaping tablespoon of spicy black bean sauce. It was so tasty, I put it under a chicken and broccoli stir fry and I didn't need any rice. Ingredients:
1 spaghetti squash (about 3 pounds) |
2 carrots, julienned |
1 cup onion, chopped |
2 garlic cloves, minced |
2 green bell peppers, seeded and julienned |
2 red bell peppers, seeded and julienned |
1 cup vegetable broth |
2 tablespoons soy sauce |
1 teaspoon basil, dried |
1/2 teaspoon pepper |
1/4 cup parmesan cheese, grated |
Directions:
1. Pierce the squash with the tip of a sharp knife in several places; place on a paper plate and microwave on high 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes to cool. Cut the squash in half lengthwise and remove the seeds. Using a fork, scoop out the pulp. Measure out 6 cups of squash (reserving any remaining squash for another use).
2. Spray a large nonstick skillet or wok with nonstick spray; heat. Add the vegetables and cook, stirring as needed, until tender-crisp, 7 - 8 minutes.
3. Stir in the spaghetti squash, broth, soy sauce, basil and black pepper; cook until heated through, about 2 minutes. Serve, sprinkled with cheese.
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