Spaghetti Squash Stir-Fry
User Reviews
4.8
75 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
3 (Servings)
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Calories
213 kcal
-
Course
Side Dish, Main Course
Spaghetti Squash Stir-Fry
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An easy, colorful stir-fry with spaghetti squash noodles, 3-ingredient baked tofu, and tons of fresh veggies! Just 10 ingredients required for this plant-based main or side!
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Ingredients
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 stalks 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 degrees F (204 C) and line a baking sheet with parchment paper. Drain liquid from the tofu and wrap the block of tofu in a clean dish towel to dry it out a bit. Then cut into 1/2-inch cubes and place on the parchment-lined baking sheet. Add toasted sesame oil and coconut aminos and toss to coat. Spread into an even layer and bake for 25-30 minutes, flipping halfway through, or until golden brown with crispy edges. Set aside.
- SPAGHETTI SQUASH: If you don’t already have leftover cooked spaghetti squash, prepare at this time in either the Instant Pot or oven. The Instant Pot is our preferred method when short on time and the oven is preferred for superior flavor. Shred with a fork and set aside.
- SAUCE: Prepare sauce by adding all ingredients (peanut butter, coconut aminos or tamari, maple syrup, lime juice, and chili garlic sauce (optional)) to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding 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 of flavor. Set aside.
- STIR-FRY: Heat a large skillet over medium-high heat. Once hot, add sesame oil, mushrooms, and bell pepper. Cook, stirring occasionally, for 4-6 minutes or until tender. Reduce heat to medium if browning too quickly. Add garlic, ginger, and green onion (optional) and cook for 1 minute or until fragrant. Add tofu, 3 cups cooked spaghetti squash (adjust amount if altering number of servings), and sauce, and stir to coat evenly with sauce. Cook for 2 minutes or until warmed.
- GARNISH: Optionally, garnish with lime wedges, sliced green onion, cilantro, and chopped peanuts. Add sriracha or chili garlic sauce for a little more heat.
- Best when fresh. Leftovers will keep covered in the refrigerator for up to 2-3 days. Reheat in the microwave or in a skillet over medium heat until warmed. Not freezer friendly.
Notes
- *Leftover spaghetti squash works well in this recipe. It does not need to be made the day of.*Adapted from our 20-Minute Tofu Stir-Fry and Easy Vegan Fried Rice.*Find more ideas on how to use leftover spaghetti squash here!*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Information
Show Details
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
75 reviews
Excellent
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