It seems like once a week I realize I don’t know what to cook for dinner and I don’t feel like going to the grocery store. For this reason, I always try to keep a spaghetti squash on hand. I cook mine in the microwave, so it’s super easy to prepare, my whole family likes it, and it’s light and nutritious. When my fridge is really bare, I serve it like spaghetti — with marinara and some type of protein. But to make things more interesting, I prefer to use up as many veggies in the fridge as I can. The solution? This Thai Spaghetti Squash Stir-“fry!”
The main ingredients for this stir-fry (besides the spaghetti squash) include garlic, ginger, reduced-sodium tamari, and lime. The rest of the recipe is totally versatile! Have half a head of cauliflower in the fridge? Use it! Have a can of bamboo shoots in the pantry? Add it! It’s pretty hard to mess up this dish!
This Thai spaghetti squash stir-fry is perfect for those trying to lose weight. It’s cooked without oil, and pasta is replaced with squash, so it’s low-fat and low-carb (and thus low in calories!).
I must say though, I added cubes of avocado to mine before eating it, and the added fat really completed the meal and made it even more heavenly! I highly recommend adding about 1/4 avocado to this dish!
This is actually an orangetti squash, which is just an orange version of the spaghetti squash.
- 1 medium spaghetti squash (~2 lb)
- 3-4 cloves garlic, minced
- 1 tsp. pureed or grated ginger
- Pinch red pepper flakes
- 1 carrot, chopped
- ½ red bell pepper, chopped
- ½ cup red cabbage, shredded/chopped
- 2 cups broccoli florets (or cauliflower)
- 2 green onions, chopped
- ½ cup edamame beans
- 3-4 T. reduced-sodium tamari
- Juice of ½ lime, plus more lime wedges for serving
- 1 tsp. agave or honey
- For serving: Ripe avocado cubes, fresh cilantro or Thai basil, sesame seeds (optional)
- Wash and stab squash 3-4 times with a sharp knife. Place in the microwave on a damp paper towel and microwave on high 4 min.
- Heat ¼ inch of water in a large saucepan and cook garlic, ginger, and red pepper flakes until fragrant, about 3 min. Add in the carrot and bell pepper, stir, and cook about 5 mins.
- Flip squash over and microwave another 3-4 min. The skin should have a little give to it when tapped with a fingertip or fork. Remove from microwave and cut in half to allow some steam to release. Set aside.
- Return to the stove and add in the cabbage, broccoli, and green onions. Cook another 7-10 mins, until veggies are tender. If the pot starts to get dry, add another splash of water to prevent burning. Add the edamame, tamari, lime juice, and honey. Stir and taste for seasoning.
- Using a fork, scrape out the seeds from the center of the squash and discard. Use the fork to pull the flesh of the squash from just inside the peel to the center of the squash, scraping as close to the peel as you can. Add squash strings to the pot with the veggies and stir. Taste and add more lime juice and tamari as needed.
- Serve with an extra wedge of lime and topped with sesame seeds, avocado cubes, and fresh cilantro or Thai basil.
Although not pictured, avocado cubes really make this dish awesome. I highly recommend adding about ¼ avocado to each serving for some healthy fats.
Leftovers reheat well in the microwave. Keep in the fridge up to 4 days.
My family loved this Thai spaghetti squash stir-fry! It’s great on its own, or with a side salad or fruit. I will definitely be keeping this dish in our regular rotation!
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