Description
A vibrant and flavorful dish transforming spaghetti squash into noodle-like strands for a comforting chow mein experience.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, shredded
- 3 green onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle with olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for about 30-40 minutes until tender.
- While the squash is roasting, heat a large skillet over medium heat. Add olive oil and sauté garlic for about 30 seconds until fragrant.
- Add the bell peppers, broccoli, and carrots to the skillet. Cook for 5-7 minutes until the veggies are tender-crisp.
- Scrape the flesh of the roasted spaghetti squash into strands and add it to the skillet.
- Pour in the soy sauce and sesame oil, stirring to combine everything evenly. Cook for an additional 2-3 minutes.
- Stir in chopped green onions and remove from heat. Garnish with sesame seeds if desired, and serve warm.
Notes
Experiment with seasonal vegetables and personal flavor adjustments to enhance the dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: spaghetti squash, chow mein, vegetarian recipe, gluten-free, healthy cooking