Spaghetti Squash Stir-Fry
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
3 (Servings)
-
Calories
213 kcal
-
Course
Side Dish, Main Course
Spaghetti Squash Stir-Fry
Description
This recipe highlights spaghetti squash prepared by shredding cooked flesh to create strands resembling noodles, making a vegetable-based stir-fry base. Sautéed shiitake mushrooms, diced red bell pepper, minced garlic, and fresh ginger contribute earthiness and aromatic depth. Optional tofu is oven-baked after marinating in sesame oil and coconut aminos to develop a golden crisp texture enhancing the dish's protein content.
The sauce combines peanut butter with coconut aminos or tamari, maple syrup, lime juice, and optional chili garlic sauce, achieving a creamy, slightly sweet, tangy, and mildly spicy profile that coats the vegetables and noodles. The use of coconut aminos offers a soy-free umami flavor alternative.
Serving suggestions include sprinkling with sliced green onion, freshly chopped cilantro, chopped peanuts, and lime wedges for added brightness, texture, and freshness. The dish suits a plant-forward meal or a light dinner, with the flexibility to include or exclude tofu as preferred.
Leftover spaghetti squash works well in this recipe and can be cooked ahead of time using an Instant Pot for quick preparation or oven roasting for more flavor. Adjust sauce ingredients to taste when mixing.
Ingredients
TOFU optional
- 1 (14-ounce) block tofu extra firm
- 1 Tbsp sesame oil or sub avocado oil, toasted
- 1 Tbsp coconut aminos (or tamari)
STIR-FRY
- 3 cups spaghetti squash ~1 small (2 lb) or 1/2 large (5 lb, cooked
- 1 Tbsp sesame oil or sub avocado oil, toasted
- 3 cups shiitake mushrooms ~8 ounces, sliced
- 1 medium red bell pepper diced
- 2 large cloves garlic minced
- 1 Tbsp ginger freshly minced
- 4 talks green onion optional, thinly sliced
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
- green onion thinly sliced
- cilantro freshly chopped
- peanut chopped
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
- Use leftover cooked spaghetti squash or prepare fresh by either Instant Pot or oven methods.
- Tofu cubes are optional but add protein and texture when baked until golden and crispy.
- Coconut aminos provide a soy-free alternative with a slightly sweet umami flavor.
- Adjust chili garlic sauce or red pepper flakes to control the heat level in the sauce.
- Serve with lime wedges, green onions, cilantro, and chopped peanuts for added freshness and crunch.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
