Name: Spaghetti Squash Stir Fry Recipe with Broccoli
Ingredients: 1 medium-sized spaghetti squash; 2 cups broccoli florets; 1-2 red bell peppers, thinly sliced; 1 carrot, julienned; 1-2 garlic clove, minced; 1 tbsp olive oil (or vegetable oil); 1/4 cup chopped green onions (for garnish); Optional: Sesame seeds; Optional: 1 cup Shiitake mushrooms; Optional: 1 yellow onion; 1/4 cup low-sodium soy sauce or coconut amino acids; 2 tbsp oyster sauce; 1 tbsp honey or maple syrup; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp cornstarch (to thicken the sauce); Optional: Red pepper flakes or Sriracha (if you like it spicy)

Ingredients

Scale

Here’s what you need for this recipe:

1 medium-sized spaghetti squash
2 cups broccoli florets
1–2 red bell peppers, thinly sliced
1 carrot, julienned
1–2 garlic clove, minced
1 tbsp olive oil (or vegetable oil)
1/4 cup chopped green onions (for garnish)
Optional: Sesame seeds
Optional: 1 cup Shiitake mushrooms
Optional: 1 yellow onion

Ingredients for Stir-Fry Sauce (Optional):

1/4 cup low-sodium soy sauce or coconut amino acids
2 tbsp oyster sauce
1 tbsp honey or maple syrup
1 tsp sesame oil
1 tsp rice vinegar
1 tsp cornstarch (to thicken the sauce)
Optional: Red pepper flakes or Sriracha (if you like it spicy)

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Instructions

First, preheat your oven to 375°F (190°C) and cut your spaghetti squash in half lengthwise – you can scoop out the seeds either now or later.
After you cut it in half, take the squash halves and place cut side down on a baking sheet with the cut side down, then roast it in the preheated oven for about 35-45 minutes or until the flesh is tender and you can easily shred it with a fork into strands – when ready, let it cool off for a few minutes at room temperature.
(OPTIONAL): As it’s cooling off, prepare the stir-fry sauce by mixing the soy sauce, oyster sauce, honey (or maple syrup for a sweet flavor), sesame oil, rice vinegar, and cornstarch.
In a large skillet or wok set sauté the minced garlic for 30 seconds over medium-high heat, or until it releases its aroma and it’s fragrant. Then add your broccoli florets, sliced red bell pepper, and carrot to the skillet and fry everything for 4-5 minutes on medium heat until the vegetables are tender-crisp – don’t be afraid to add lots of vegetables!
Take a fork and scrape the cooked spaghetti strands out of the squash and add it to the skillet with the cooked vegetables, then pour the stir-fry sauce over everything.
Stir everything and gently toss it together, so everything gets evenly coated with the sauce, then cook it for another 2-3 minutes, so the flavors and sauce thicken and meld together.
When done, take it off the heat and put your portion into a plate before adding some chopped green onions and sesame seeds for garnish – enjoy this super flavorful and nutritious food!