Spaghetti Squash Stir-Fry
This easy spaghetti squash stir-fry is healthy and the perfect plant-based dinner. This uses squash instead of pasta!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at healthygirlkitchen.com.
Cooking tools:
- Peeler
- Microwave
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Saute pan
- Spoon
- Fork
- Plate
Ingredients
- 1 large spaghetti squash
- 3 large carrots (ribboned)
- 1 red bell pepper
- 1 cup mung bean sprouts (optional)
- 1 cup scallions
- 1 tbsp garlic (minced )
- 1 tbsp olive oil
- 1 package tofu (optional - cubed and sautéed extra firm)
- cilantro
- peanuts (chopped roasted)
- lime
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil (toasted )
- 1/2 lime
- 1 tbsp maple syrup
- 1 tbsp coconut aminos
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