Description
A healthy and flavorful noodle dish made with roasted spaghetti squash and a mix of vibrant vegetables, tossed in savory sauces.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 cup mixed vegetables (like bell peppers, carrots, and broccoli)
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, heat sesame oil in a pan over medium heat. Add minced garlic and ginger, sautéing until fragrant.
- Add mixed vegetables to the pan and stir-fry for a few minutes until they are tender-crisp.
- Stir in soy sauce and oyster sauce, mixing well.
- Once the spaghetti squash is cooked, scrape the flesh with a fork to create noodles and add it to the pan with the vegetables.
- Toss everything together, season with salt and pepper, and serve warm, garnished with green onions.
Notes
For added depth, consider toasting sesame seeds or adding a squeeze of fresh lime juice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spaghetti squash, fried noodles, healthy recipe, vegetarian, cooking tips