Spaghetti squash stirfry
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Spaghetti squash stirfry calories by ingredient
Number of Servings: 8
Ingredients
-
6 tbsp fish sauce
4 cloves garlic minced
2 tsp ginger mince
1 tbsp rice wine vinegar
2 tbsp sugar
1 tbsp low sodium soy sauce
3 tbsp Asian chili paste
1-2 chili peppers finely chopped
Tips
Substitute any of your favorite vegetables
Directions
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.