Spaghetti Squash Stir Fry
Submitted by TERP
Spaghetti squash stir-fry with mushrooms, zucchini, garlic, red pepper flakes, and sherry. A veggie-packed, low-fat stir-fry that turns squash strands into noodle-like gold.
YIELD
1 servingsPREP
15 minCOOK
15 minREADY
30 minSpaghetti squash was made for the wok.
Those golden, noodle-like strands toss beautifully with stir-fried mushrooms, diced zucchini, garlic, and a splash of sherry that sizzles into a light, savory glaze.
Red pepper flakes bring a gentle heat that warms without overwhelming, and the whole thing comes together fast once the squash is baked.
Serve it over rice for a filling vegetarian meal that’s low in fat and big on texture.
Kitchen Tips
- Pierce the squash skin several times with a fork before baking. Trapped steam needs somewhere to go, and an unpierced squash can split or even pop in the oven.
- Fork the squash meat out in long strokes so you get those signature spaghetti-like strings. They hold up well in the wok and give the stir-fry great visual appeal.
- Add the sherry in splashes as you stir-fry. It deglazes the wok, picks up all the browned bits, and cooks off quickly into a light, fragrant sauce.
Ingredients
Directions
Bake spaghetti squash at 375℉ (190℃) until slightly tender.
(Make sure to puncture skin before baking.)
“Stir Fry” mushrooms, diced zuchinni squash, peppers until soft with sherry.
When spaghetti squash is done, cut in half, remove seeds and inner fibers.
Use a fork to remove meat from squash.
It will come out in strings.
Add spaghetti meat to stir fry.
Add more sherry and cook untill done.
You will probably need a large wok to hold it all.
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