Spaghetti Squash Stir-Fry

Name: Spaghetti Squash Stir-Fry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3 (Servings)
Ingredients: 1 (14-ounce) block extra firm tofu; 1 Tbsp toasted sesame oil; 1 Tbsp Coconut aminos; 3 cups cooked spaghetti squash*; 1 Tbsp toasted sesame oil; 3 cups sliced shiitake mushrooms; 1 medium red bell pepper, diced; 2 large cloves garlic, minced; 1 Tbsp freshly minced ginger; 4 talks green onions, thinly sliced; 2 Tbsp peanut butter; 2-3 Tbsp Coconut aminos; 1 Tbsp maple syrup; 1 Tbsp lime juice; 1-2 tsp Chili garlic sauce; Lime wedges; thinly sliced green onion; Freshly chopped cilantro; chopped peanuts

User Reviews

4.8

75 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
3 (Servings)
Calories
213 kcal
Course
Side Dish, Main Course
Cuisine
Chinese, Vegan

Spaghetti Squash Stir-Fry

Valerie Marks

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A vibrant, easy stir-fry featuring spaghetti squash noodles, 3-ingredient baked tofu, and plenty of fresh veggies! Only 10 ingredients needed for a delicious plant-based main or side.

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Ingredients

Servings

TOFU optional

1 (14-ounce) block extra firm tofu
1 Tbsp toasted sesame oil (or sub avocado oil)
1 Tbsp Coconut aminos (or tamari)

STIR-FRY

3 cups cooked spaghetti squash* (~1 small (2 lb) or 1/2 large (5 lb))
1 Tbsp toasted sesame oil (or sub avocado oil)
3 cups sliced shiitake mushrooms (~8 ounces)
1 medium red bell pepper, diced
2 large cloves garlic, minced
1 Tbsp freshly minced ginger
4 talks green onions, thinly sliced (optional)

SAUCE

2 Tbsp peanut butter (or other nut/seed butter)
2-3 Tbsp Coconut aminos (or half as much tamari)
1 Tbsp maple syrup
1 Tbsp lime juice
1-2 tsp Chili garlic sauce (optional // or sub red pepper flakes to taste)

FOR SERVING optional

Lime wedges
thinly sliced green onion
Freshly chopped cilantro
chopped peanuts

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Instructions

Tofu (optional): Preheat the oven to 400 °F (204 °C) and line a baking sheet with parchment paper. Drain the tofu, then wrap it in a clean dish towel to remove excess moisture. Cut into ½-inch cubes and place on the prepared baking sheet. Drizzle with toasted sesame oil and coconut aminos, tossing to coat. Spread the cubes in an even layer and bake for 25–30 minutes, flipping halfway through, until golden brown with crispy edges. Set aside.
Spaghetti Squash: If you don’t have leftover cooked spaghetti squash, cook it now using either the Instant Pot or the oven. The Instant Pot is quicker, while the oven yields more flavor. Once cooked, shred the squash with a fork and set aside.
Sauce: In a small mixing bowl, combine peanut butter, coconut aminos or tamari, maple syrup, lime juice, and chili garlic sauce (optional). Whisk until smooth. Taste and adjust as needed—add more chili garlic sauce for heat, lime juice for acidity, maple syrup for sweetness, peanut butter to thicken, or coconut aminos for saltiness and depth. Set aside.
Stir-Fry: Heat a large skillet over medium-high heat. Once hot, add sesame oil, mushrooms, and bell pepper, cooking 4–6 minutes until tender, stirring occasionally. Reduce heat to medium if vegetables are browning too quickly. Stir in garlic, ginger, and green onion (optional) and cook for 1 minute until fragrant. Add the tofu, 3 cups cooked spaghetti squash (adjust for serving size), and sauce, tossing to coat everything evenly. Cook for 2 minutes, until heated through.
Garnish: Optionally, top with lime wedges, sliced green onion, cilantro, and chopped peanuts. Drizzle with sriracha or chili garlic sauce for extra heat.
Best enjoyed fresh. Store any leftovers covered in the refrigerator for 2–3 days and reheat in the microwave or on the stovetop over medium heat until warmed through. Not suitable for freezing.

Notes

Leftover spaghetti squash works perfectly in this recipe—it doesn’t need to be cooked the same day.

Nutrition Information

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Serving 1serving Calories 213 (11%) Carbohydrates 27.4g (9%) Protein 5.6g (11%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 3.6g Monounsaturated Fat 4.7g Trans Fat 0g Cholesterol 0mg (0%) Sodium 219mg (9%) Potassium 606mg (17%) Fiber 5.4g (22%) Sugar 14.5g (29%) Vitamin A 1415IU (28%) Vitamin C 58.8mg (65%) Calcium 53.3mg (5%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 3(Servings)

Amount Per Serving

Calories 213 kcal

% Daily Value*

Serving	1serving
Calories	213	11%
Carbohydrates	27.4g	9%
Protein	5.6g	11%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	3.6g	21%
Monounsaturated Fat	4.7g	24%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	219mg	9%
Potassium	606mg	13%
Fiber	5.4g	22%
Sugar	14.5g	29%
Vitamin A	1415IU	28%
Vitamin C	58.8mg	65%
Calcium	53.3mg	5%
Iron	1.2mg	7%