Spaghetti squash stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 tbsp fish sauce4 cloves garlic minced2 tsp ginger mince1 tbsp rice wine vinegar2 tbsp sugar1 tbsp low sodium soy sauce3 tbsp Asian chili paste1-2 chili peppers finely chopped
Combine rice wine vinegar, chili paste, soy sauce, finely chopped garlic, minced ginger root, fish sauce, sugar and finely chopped hot chili pepper.
Preheat oven to 400 Cut spaghetti squash in half and remove seeds. Bake for 45 minutes in oven. Cool and using fork remove squash from she'll. Stir fry brocolli carrots red peppers mushrooms and onions for 3-6 minutes depending on how soft you want vegetables, in 1/2 cup of water to steam.drain water and add spaghetti squash and stir fry sauce. Cook another 2 minutes to thicken sauce. Delish
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KARENVERNELLI.
Preheat oven to 400 Cut spaghetti squash in half and remove seeds. Bake for 45 minutes in oven. Cool and using fork remove squash from she'll. Stir fry brocolli carrots red peppers mushrooms and onions for 3-6 minutes depending on how soft you want vegetables, in 1/2 cup of water to steam.drain water and add spaghetti squash and stir fry sauce. Cook another 2 minutes to thicken sauce. Delish
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KARENVERNELLI.
Nutritional Info Amount Per Serving
- Calories: 122.0
- Total Fat: 1.8 g
- Cholesterol: 1.9 mg
- Sodium: 1,218.6 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 4.5 g
- Protein: 4.2 g
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