Sunday, April 11, 2010

Asian Spaghetti Squash Stir Fry

I got this from Kate's Garden Cafe. She calls it 'Spectacular Spaghetti Squash'. We have a link on the side to her bloggy blog which I love. I wish she posted more... her stuff is great.

Asian Spaghetti Squash Stir Fry

1 Spaghetti Squash
1-2 Tablespoons Olive Oil, Sesame Seed Oil, or both
2 Carrots, peeled and julienned
1 Bell Pepper, julienned
4 Mushrooms, sliced (I used WAY more)
Large Handful of Pea Pods
2 Cloves Garlic, Pressed (I used minced. I'm lazy)
1 Green Onion, sliced
1 Tomato, diced
Sesame Seeds (ours was fine without)
1-2 Tablespoons Rice Wine Vinegar (I used seasoned- left over from RC wraps that Kate posted)

Cook Spaghetti Squash how you like to. Reserve strands. Meanwhile, heat oil and add all other ingredients. Stir Fry until veggies are bright and beautiful but still crunchy. Pile the veggies onto your spaghetti squash and BAM. Your done. Delish!


  1. I forgot to say that I totally didn't think my boys would eat this without normal stir fry sauce but they did! I was very surprised. I was glad I had used some sesame seed oil. I think that helped.

  2. So we are now making this dish about once every two weeks, and we have decided that it's much better with broccoli florets instead of pea pods. Yummmm!