Ingredients
Scale
- 1 Spaghetti Squash (~3lbs or 1365g)
- 1 Tablespoon (15 ml) Olive Oil (for oiling the sheet pan)
- 1 tablespoon (15 ml) olive oil, grape seed oil or any cooking oil (for sautéing)
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, thin sliced
- 1 cup (100 g) sliced snow peas or sugar snap peas
- 1 large carrot, julienned
- Kosher salt or sea salt, to taste
- Fresh cracked black pepper, to taste
- 1/4 cup (60 ml) chopped cilantro (optional)
- Chili garlic sauce, sriracha or hot sauce (optional)
- 2 tablespoons (30 ml) soy sauce or low sodium soy sauce (use Tamari for gluten free)
- 2 teaspoons (10 ml) rice vinegar (or distilled white vinegar)
- 1 Tablespoon (15 ml) oyster sauce (or hoisin for vegetarian)
Instructions
- Preheat oven to 375°F. Oil a sheet pan with olive oil.
- Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
- Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork.
- Finish by gently loosening and removing the “spaghetti strands” from the shells. Set aside.
- Make the sauce: In a medium bowl, combine soy sauce, vinegar, and oyster sauce (or hoisin for vegetarian). Set aside.
- Heat 1 tablespoon of olive oil (or other cooking oil) in a large skillet on medium high heat.
- Add onions and garlic, and cook until soft.
- Add red bell pepper, snow peas, and carrots. Cook until vegetables are tender, about 2 minutes.
- Add the spaghetti squash strands and the sauce. Stir everything in the pan until the squash is coated with the sauce.
- Cook for about another minute until the spaghetti squash is heated through. Do not overcook the squash or it will become mushy.
- Add additional salt and pepper, to taste.
- Garnish with cilantro and serve with hot sauce.
Notes
- Use hoisin sauce instead of oyster sauce for a vegetarian version.
- Adjust spice level with optional hot sauce.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg