Asian Peanut Spaghetti Squash Stir-Fry

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Asian Peanut Spaghetti Squash Stir-Fry

A healthy spaghetti squash recipe for you today! Spaghetti squash is easy to make and delicious! It’s a great change from pasta with a very mild flavor that goes well with so many flavor combinations. This Asian Peanut Spaghetti Squash Stir-Fry recipe is quick enough for a weeknight meal and bursting with flavor! It’s easy to change with your family’s favorite vegetables and/or protein!

Prepare time: 30 min

Cook time: 15 min

Servings: 4 – 6

Ingredients: 14

– 1 large spaghetti Squash

– 1 tablespoon olive oil

– 3 garlic cloves minced

– 1 lb. ground chicken

– 1 (8oz.) package mushrooms, sliced

– 1 large green pepper, seeds removed & thinly sliced

– 1 red onion, cut in half & thinly sliced

– ⅓ cup reduced sodium soy sauce (choose a gluten-free brand variety if you’re gluten-free)

– 2 tablespoons peanut butter

– 1 tablespoon lime juice

– Dash ground ginger

– Dash red pepper flakes

– ½ cup fresh cilantro, chopped

– ¼ cup peanuts, finely chopped

Steps: 4

1. Cut squash in half lengthwise with a sharp knife. Remove seeds with spoon. Place squash, cut side down in a microwave safe pan. Add about ¼ cup of water to pan and cover pan with plastic wrap. Microwave on high for about 10-15 minutes or until squash is soft. Cool slightly. Using a fork, remove squash in long strands.

2. Meanwhile, place large skillet over medium-high heat. Add oil. Cook garlic and chicken, while crumbling chicken, for about 3-5 minutes or until chicken is about cooked through. Add mushrooms, green pepper, and onions to pan and cook another 4-6 minutes or until vegetables and meat are cooked through.

3. Add soy sauce, peanut butter, lime juice, ginger, and pepper to pan and stir to combine. Add squash and stir to coat. (if you don’t have enough room in your pan, combine in a large mixing bowl).

4. Top with cilantro and peanuts before serving.

– If you don’t have a large skillet, cook the chicken and veggies separately then combine in a large mixing bowl at the end.

– Instead of mushrooms, peppers, and onions, you can substitute any of your favorite vegetables. You could also substitute any ground or chopped meat instead of ground chicken.

How To Make Asian Peanut Spaghetti Squash Stir-Fry

Spaghetti Squash Recipes with Zucchini, Mushrooms and Onion

This is one of the few recipes that works better in a microwave than a conventional oven.

A great way to introduce vegetables as the main course and the kids will have a ball scraping the squash.

Prepare time: 25 min

Cook time: 20 min

Servings: 3

Ingredients: 9

– 1 (3 1/2- to 4-pound) spaghetti squash

– 2 tablespoons unsalted butter, cut into pieces

– 3 tablespoons olive oil

– 1 large onion, halved and thinly sliced crosswise

– 2 garlic cloves, finely chopped

– 2 zucchini (1 lb), halved lengthwise and thinly sliced crosswise

– 8 ounces sliced cremini or white mushrooms

– 1/2 teaspoon salt

– 1/4 teaspoon pepper

Steps: 3

1. Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

2. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Work over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Stir in butter and season with salt and pepper to taste. Put on a platter.

3. Meanwhile, heat oil in a12-inch skillet over moderately-high heat, sauté onions and garlic, stirring frequently until golden, about 6 minutes. Then stir in zucchini and mushrooms, salt and pepper and cook, covered until softened, occasionally stirring, about 7 minutes. Spoon mixture over squash.

How To Cook Spaghetti Squash

Spaghetti Squash Supper

How to cook Spaghetti Squash Supper

Delicious and easily to cook Spaghetti Squash Supper recipe is a deliciously different way to get your family, especially your kids to eat vegetables. Spaghetti Squash Supper recipe is best cooked in a 1,100-watt microwave.

Prepare time: 15 min

Cook time: 15 min

Servings: 6

Ingredients: 12

– 1 medium spaghetti squash (3 to 3-1/2 pounds)

– 1/2 cup water

– 1 pound bulk Italian sausage

– 1 medium onion, chopped

– 1 medium green pepper, chopped

– 1 small zucchini, chopped

– 1 garlic clove, minced

– 1 can (15-1/2 ounces) great northern beans, rinsed and drained

– 1 can (14-1/2 ounces) Italian stewed tomatoes

– 1 teaspoon Italian seasoning

– 1/4 teaspoon seasoned salt

– Shredded Parmesan cheese

Steps: 3

1. Halve squash lengthwise and discard seeds. Place, cut side down, in a microwave-safe dish. Add the water; cover and microwave on high for 12-15 minutes or until squash is tender. Let stand for 5 minutes.

2. Meanwhile, cook sausage in a large skillet until no longer pink; drain. Add the onion, green pepper, zucchini and garlic. Cook for 10 minutes or until the vegetables are crisp-tender, stirring occasionally; drain. Add the beans, tomatoes, Italian seasoning and salt. Cover and cook for 10 minutes or until heated through.

3. When squash is cool enough to handle, use a fork to separate strands; place in a serving dish. Top with sausage mixture. Sprinkle with Parmesan cheese.

How To Make Spaghetti Squash Supper

How to cook Spaghetti Squash Salad

The Spaghetti Squash Salad is a simple and tasty dish which is crisp, colorful and fun to make. The recipe can be a side dish or a relish and is a good way to consume more vegetable.

Prepare time: 10 min

Cook time: 30 min

Servings: 8

Ingredients: 9

– 1 spaghetti squash (about 2-1/2 pounds)

– 1 large onion, finely chopped

– 1 cup sugar

– 1 cup diced celery

– 1/2 cup chopped sweet red pepper

– 1/2 cup chopped green pepper

– 1/2 cup vegetable oil

– 1/4 cup vinegar

– 1/2 teaspoon salt

Steps: 8

1. Cut squash in half lengthwise; scoop out seeds.

2. Place squash, cut side down, in a 13-in. x 9-in. baking pan.

3. Fill pan with hot water to a depth of 1/2 in.

4. Bake, uncovered, at 350° for 30-40 minutes or until tender.

5. When cool enough to handle, scoop out the squash, separating strands with a fork.

6. Combine remaining ingredients in a bowl; add the squash and stir well.

7. Cover and refrigerate for at least 2 hours.

8. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.

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