Spaghetti Squash Pasta Peanut Sauce Stir Fry Recipes

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ASIAN PEANUT SPAGHETTI SQUASH STIR-FRY



Asian Peanut Spaghetti Squash Stir-Fry image

A healthy spaghetti squash recipe full of Asian flavors! Similar to spaghetti squash pad thai with an easy sauce and lots of vegetables!

Provided by Lisa Huff

Categories     Main Dish

Time 45m

Number Of Ingredients 14

1 large spaghetti squash
1 tablespoon olive oil
3 cloves garlic (minced)
1 pound ground chicken
8 ounces mushrooms (sliced)
1 large green pepper (seeds removed & thinly sliced)
1 red onion (cut in half & thinly sliced)
1/3 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
1/2 cup fresh cilantro (chopped)
1/4 cup peanuts (finely chopped)

Steps:

  • 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 1/4 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.
  • 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.
  • 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).
  • Top with cilantro and peanuts before serving.

Nutrition Facts : Calories 415 kcal, Carbohydrate 29 g, Protein 29 g, Fat 23 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 98 mg, Sodium 863 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving

SPAGHETTI SQUASH WITH PEANUT SAUCE



Spaghetti Squash with Peanut Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Microwave 1 halved, seeded spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork. Puree 2 tablespoons peanut butter, 1 tablespoon each soy sauce, rice vinegar, lime juice and water, 1 teaspoon grated ginger, 1 garlic clove and 1/4 teaspoon red pepper flakes; toss with the squash. Season with salt. Top with chopped peanuts, mint and cilantro.

THAI PEANUT STIR FRY SAUCE



Thai Peanut Stir Fry Sauce image

This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.

Provided by Bonnie Gertz

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 7

2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons crunchy peanut butter
1 tablespoon brown sugar
1 teaspoon garlic powder
⅛ teaspoon ground ginger
⅛ teaspoon cayenne pepper

Steps:

  • Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.1 g, Fat 4.1 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 492.1 mg, Sugar 4.3 g

MEXICAN SPAGHETTI SQUASH STIR FRY



Mexican Spaghetti Squash Stir Fry image

This recipe is great because it is so versatile. You can use up those veggies that are on their last leg or really make it fancy for a special occasion too! Kid-friendly, fast, and easy. Garnish with a sprinkle of shredded cheese or sour cream if desired.

Provided by Emily

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 5

Number Of Ingredients 15

1 spaghetti squash, halved and seeded
1 tablespoon olive oil
2 small green bell peppers, diced
1 onion, diced
2 cloves garlic, minced
1 pound lean ground turkey
1 (15 ounce) can black beans
¼ cup sun-dried tomatoes
1 (6 ounce) can tomato sauce
1 cube chicken bouillon
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon seasoned salt
½ teaspoon ground cumin
½ teaspoon red pepper flakes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place spaghetti squash halves, cut sides down, on a baking sheet.
  • Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
  • Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
  • Spoon spaghetti squash onto each plate; top with ground turkey mixture.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 35.8 g, Cholesterol 67.2 mg, Fat 11.3 g, Fiber 8.8 g, Protein 26.4 g, SaturatedFat 2.5 g, Sodium 1068 mg, Sugar 5.6 g

SESAME PEANUT SPAGHETTI SQUASH



Sesame Peanut Spaghetti Squash image

A relatively quick way to have a flavorful vegetarian dinner. This dish is a meal within itself. This recipe is adapted from Favorite Brand Name Fresh Foods cookbook.

Provided by PaulaG

Categories     One Dish Meal

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 16

1 spaghetti squash (3 pounds)
1/3 cup sesame seeds
1 vegetable bouillon cube
1/3-1/2 cup hot water
2 tablespoons reduced sodium soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1 teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
1 -2 teaspoon peanut oil
2 medium carrots, julienned
1 large red bell pepper, seeded and thinly sliced
1/2 lb fresh asparagus, trimmed and cut on the diagnoal in 1-inch lengths
1/3 cup coarsely chopped peanuts
1/3 cup minced fresh cilantro

Steps:

  • With a long fork, pierce the whole spaghetti squash several times.
  • Place in microwave and microwave for 5 minutes on high.
  • Turn and continue to microwave for an additional 5 minutes.
  • Remove from microwave and allow to stand while prepareing remaining ingredients.
  • Heat a wok over medium-high heat until hot and add sesame seeds.
  • Cook and stir for 45 seconds or until golden brown.
  • Place the toasted seasame seeds in blender along with vegetable cube, hot water, soy sauce, sugar, seasame oil, cornstarch, red pepper flakes and Worcestershire sauce.
  • Process until mixture is coarsely pureed.
  • Heat wok over medium-high heat for 1 minute or until hot; add peanut oil and heat for 30 seconds.
  • Add asparagus; stir-fry 2 minutes add carrots and continue to cook for 1 minute.
  • Add the red bell pepper and stir-fry for 2 minutes or until vegetables are crisp-tender.
  • Stir in seasame seed mixture and cook 1 minute or until sauce is thickened.
  • Cut squash in half lengthwise and scoop out seeds.
  • With a fork break the squash up into strings and divide on individual serving plates.
  • Top the squash with the seasame mixture, garnish with chopped peanuts and cilantro tossing to coat.
  • Serve immediately.

Nutrition Facts : Calories 332.4, Fat 21.5, SaturatedFat 3.1, Sodium 429.6, Carbohydrate 30.2, Fiber 7.5, Sugar 11, Protein 10.9

SPAGHETTI SQUASH "PASTA" MEAL PREP 2 WAYS RECIPE BY TASTY



Spaghetti Squash

Here's what you need: spaghetti squash, olive oil, salt, pepper, asparagus, cherry tomato, garlic, dried basil, boneless, skinless chicken breasts, pesto, marinara sauce, mozzarella cheese, fresh basil

Provided by Mercedes Sandoval

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 spaghetti squash
olive oil
salt, to taste
pepper, to taste
4 cups asparagus
2 cups cherry tomato
3 cloves garlic
1 tablespoon dried basil
3 boneless, skinless chicken breasts
¼ cup pesto
½ cup marinara sauce, divided
2 oz mozzarella cheese, sliced and divided
fresh basil, chopped to serve

Steps:

  • Using a fork or sharp knife, carefully poke holes down one side of spaghetti squash.
  • Microwave the spaghetti squash for 5 minutes to soften. Let cool to room temperature.
  • Preheat oven to 400˚F (200˚C).
  • Cut the spaghetti squash in half lengthwise and remove seeds using a spoon.
  • Place spaghetti squash on a baking pan face up. Coat the inside of the squash with olive oil and season with salt and pepper. Flip the squash over so that the rims are face-down on the pan.
  • Bake for 30-45 minutes, or until squash reaches desired tenderness.
  • While the squash is in the oven, prepare a second baking sheet with asparagus, cherry tomatoes, olive oil, salt, pepper, garlic and basil. Combine until vegetables are evenly coated with seasoning.
  • Bake for 10-12 minutes, or until vegetables have reached desired tenderness.
  • Heat olive oil in a pan over medium heat. Add the chicken breasts and season with salt and pepper. Cook the chicken, stirring occasionally, until sides become browned and the center is no longer pink. Remove from heat and set aside.
  • Once spaghetti squash has cooled down enough to handle, use a fork to shred apart the squash into noodles. Distribute evenly into four glass containers.
  • Add 2 tablespoons of pesto to two of the containers.
  • Add ¼ cup (65g) of marinara to the other two containers. Top with mozzarella.
  • Distribute cooked vegetables and chicken evenly between all four containers.
  • Seal containers with secure lids and store in the fridge for up to 4 days.
  • When ready to serve, reheat and stir everything together to distribute sauce.
  • Garnish with basil, and enjoy!

Nutrition Facts : Calories 451 calories, Carbohydrate 24 grams, Fat 20 grams, Fiber 7 grams, Protein 46 grams, Sugar 10 grams

SPAGHETTI SQUASH STIR FRY RECIPE BY TASTY



Spaghetti Squash Stir Fry Recipe by Tasty image

Here's what you need: spaghetti squash, canola oil, kosher salt, cornstarch, cold water, garlic, fresh ginger, red pepper flakes, soy sauce, honey, sesame oil, rice vinegar, water, canola oil, garlic, boneless, skinless chicken breast, red pepper flakes, kosher salt, red bell peppers, broccoli, water, carrots, snow pea, scallion

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h15m

Yield 4 servings

Number Of Ingredients 24

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons canola oil
½ teaspoon kosher salt, divided
1 tablespoon cornstarch
1 tablespoon cold water
3 cloves garlic
1 fresh ginger, peeled and minced (2 in piece 5 cm)
¼ teaspoon red pepper flakes
⅓ cup soy sauce
1 tablespoon honey, or granulated sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
¼ cup water
2 tablespoons canola oil, divided
2 cloves garlic, thinly sliced, divided
1 lb boneless, skinless chicken breast, or thighs, cut into 1-inch (2.5 cm) cubes
¼ teaspoon red pepper flakes, divided
½ kosher salt, plus more to taste
2 red bell peppers, seeded and thinly sliced (about 2 cups (200 G))
½ lb broccoli, cut into 1-inch (2.5 G) florets (about 3 cups)
2 tablespoons water
2 carrots, thinly sliced
6 oz snow pea, ends trimmed, halved crosswise (about 1½ cups)
scallion, for garnish, thinly sliced

Steps:

  • Preheat the oven to 400°F (200°C).
  • Place the squash halves, cut-side up, on a baking sheet. Coat the exposed flesh with the canola oil, then sprinkle with ¼ teaspoon salt. Flip over so the cut side is down, then bake for 40-50 minutes, until the squash is just barely tender when pierced with a fork. Remove from the oven and let cool slightly.
  • Line a baking sheet with 2 clean kitchen towels.
  • Use a fork to scrape out the "spaghetti" strands from the squash onto the prepared baking sheet and season with the remaining ¼ teaspoon salt, tossing to distribute. Let cool for 30 minutes. The spaghetti squash can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. If using from the cold, remove the squash from the refrigerator 30 minutes before cooking.
  • While the squash is cooling, make the sauce: In a medium bowl, whisk together the cornstarch and cold water until smooth. Grate the garlic on a microplane directly into the bowl. Add the ginger, red pepper flakes, soy sauce, honey, sesame oil, and rice vinegar and stir to incorporate. Whisk in the water until smooth.
  • Make the stir fry: Heat 1 tablespoon canola oil in a 12-inch skillet or wok over medium-high heat. Add 1 clove of garlic and stir for about 30 seconds, until fragrant. Add the chicken, ⅛ teaspoon red pepper flakes, and ½ teaspoon salt and stir to coat. Cook the chicken for 6-8 minutes, letting it brown without stirring, until no pink remains and the chicken is cooked through. Transfer the chicken to a plate or bowl.
  • Reduce the heat to medium. Without wiping out the pan, add the remaining tablespoon canola oil, remaining garlic clove, and remaining ⅛ teaspoon red pepper flakes and cook for 30 seconds, until fragrant. Add the bell peppers and broccoli, stir to coat, then deglaze the pan with the water, scraping up all the browned bits stuck to the bottom of the pan. Cook, stirring occasionally, until the broccoli is starting to soften, 8-10 minutes.
  • Add the carrots and cook for another 2 minutes, then add the snow peas and season with a pinch of salt. Cook for another 2-3 minutes, until all of the vegetables are tender. Transfer the vegetables to the plate with the chicken.
  • Roll up the spaghetti squash in the kitchen towels and wring to squeeze as much water as possible.
  • Add 2 tablespoons of sauce to the pan and let come to a simmer, then add the spaghetti squash and stir constantly until heated through, 1-2 minutes. Divide the squash among serving bowls.
  • Pour the remaining sauce into the pan and let simmer for about 1 minute, until thickened. Return the chicken and vegetables to the pan and toss to coat evenly in the sauce and heat everything through, 2-3 minutes. Divide among the bowls atop the squash. Garnish each bowl with thinly sliced scallions. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 497 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 7 grams, Protein 41 grams, Sugar 18 grams

SPAGHETTI SQUASH STIR-FRY



Spaghetti Squash Stir-Fry image

This is a great way to use this healthy squash. Chef's note 9/13: I just changed it up and it worked perfectly. I used the squash as directed and added more carrots (I didn't have bell peppers). I used the broth and soy sauce as well as a heaping tablespoon of spicy black bean sauce. It was so tasty, I put it under a chicken and broccoli stir fry and I didn't need any rice.

Provided by CaliforniaJan

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 spaghetti squash (about 3 pounds)
2 carrots, julienned
1 cup onion, chopped
2 garlic cloves, minced
2 green bell peppers, seeded and julienned
2 red bell peppers, seeded and julienned
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon basil, dried
1/2 teaspoon pepper
1/4 cup parmesan cheese, grated

Steps:

  • Pierce the squash with the tip of a sharp knife in several places; place on a paper plate and microwave on high 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes to cool. Cut the squash in half lengthwise and remove the seeds. Using a fork, scoop out the pulp. Measure out 6 cups of squash (reserving any remaining squash for another use).
  • Spray a large nonstick skillet or wok with nonstick spray; heat. Add the vegetables and cook, stirring as needed, until tender-crisp, 7 - 8 minutes.
  • Stir in the spaghetti squash, broth, soy sauce, basil and black pepper; cook until heated through, about 2 minutes. Serve, sprinkled with cheese.

Nutrition Facts : Calories 58.8, Fat 1.3, SaturatedFat 0.6, Cholesterol 2.8, Sodium 319.2, Carbohydrate 9.8, Fiber 2, Sugar 3.6, Protein 2.9

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From realfoodwithsarah.com


10 BEST ASIAN SPAGHETTI SQUASH RECIPES - YUMMLY
2022-07-01 chili garlic sauce, spaghetti squash, green onions, garlic, shallot and 8 more Spaghetti Squash Casserole JennyA26620 olive oil, spaghetti squash, shredded mozzarella cheese, garlic and 6 more
From yummly.com


CHEESY SPAGHETTI SQUASH PASTA | MINIMALIST BAKER RECIPES
2018-07-30 Once hot, add the oil (or water), shallot, garlic, and a pinch of salt and sauté for 3 minutes, stirring frequently. Turn down heat if garlic is browning. Add spaghetti squash and toss gently to combine (with tongs if you have them). Sauté for 2-3 minutes, tossing occasionally. Add the desired amount of cheese sauce.
From minimalistbaker.com


BUTTER SOY SAUCE SPAGHETTI SQUASH STIR-FRY RECIPE - DAILY COOKING …
2021-01-06 How to prepare butter soy sauce stir-fry. 1. Fry bacon. Melt butter in a large frying pan over medium heat. Add bacon and fry until it starts to crisp. 2. Sauté mushrooms and garlic. Add mushrooms into the frying pan, sauté until they wilt and the liquid is almost dry. Add garlic and fry for 30 seconds, or until fragrant.
From dailycookingquest.com


SPAGHETTI SQUASH STIR-FRY RECIPE | MYRECIPES
Set squash in a microwave oven and cook at full power (100%) until soft when pressed, 10 to 12 minutes; turn squash over after 5 minutes. Advertisement. Step 2. Meanwhile, rinse, stem, and seed bell peppers. Peel carrots. Cut bell peppers and carrots into matchstick-size slivers. Step 3.
From myrecipes.com


HOW TO MAKE SPAGHETTI SQUASH PASTA - THE TYPICAL MOM
2022-06-29 Cook spaghetti squash in pressure cooker or follow oven directions below. Preheat oven to 400 degrees. Cut squash in half lengthwise and remove seeds. Rub flesh side and edges with olive oil, then sprinkle with salt. Put on baking sheet with flesh side down. Bake for 25-30 minutes or until flesh is very fork tender.
From temeculablogs.com


SPAGHETTI SQUASH AND PORK STIR FRY - FOX AND BRIAR
2017-12-11 Add the ground pork and mix together until incorporated. Allow to sit for half an hour. While meat is marinating, prepare spaghetti squash. Cut ends off of squash and then split in half. Scoop out seeds and "innards", then place squash in a microwave safe dish, cut side up. Microwave for 12-20 minutes, until done.
From foxandbriar.com


ASIAN SPAGHETTI SQUASH NOODLE STIR FRY - EAT WELL ENJOY LIFE
2020-10-09 Brush the interior with oil and sprinkle with a little salt. Place cut-side up on baking sheet. Roast for 30 minutes. Turnover and roast another 5-15 minutes, until a knife easily pierces the skin and flesh. Remove from oven let cool. Use a fork to scoop out spaghetti squash into fine strings and set aside.
From eatwellenjoylife.com


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