Spaghetti Squash Stir Fry
Yield
1 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
spaghetti squash
|
* |
| 1 | package |
mushrooms
sliced |
*
|
| 1 | medium |
zucchini
|
*
|
| 2 | cups |
rice
cooked |
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 1 | x |
garlic
to taste |
*
|
| 1 | x |
cooking sherry
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
spaghetti squash
|
* |
| 1 | package |
mushrooms
sliced |
*
|
| 1 | medium |
zucchini
|
*
|
| 473 | ml |
rice
cooked |
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 1 | x |
garlic
to taste |
*
|
| 1 | x |
cooking sherry
|
* |
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.
