Stir Fry Spaghetti Squash

Stir Fry Spaghetti Squash from A Beautiful MessI love unexpected flavor combinations. If I see something “weird” on the menu at a restaurant, I will likely try it, especially if I already like some of the ingredients. And that was part of the idea behind this dish. It’s a bunch of ingredients that I like but paired with some unexpected items. It’s weird, but oh-so tasty (and pretty healthy too).

Stir Fry Spaghetti Squash from A Beautiful Mess I also think the seasoning and cooking method in this recipe makes the spaghetti squash taste SO much like glass noodles. 

How to cook spaghetti squashStir Fry Spaghetti Squash, serves 2-3.

1 spaghetti squash
1 15 oz. can garbanzo beans (also called chickpeas)
1 cup frozen peas and carrots, thawed
3 cloves garlic
1 tablespoon olive oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar or maple syrup
1 teaspoon sesame oil
1 tablespoon chopped, fresh cilantro
1/4 cup peanuts or cashews, chopped
1/4 teaspoon red pepper flakes (optional)
salt + pepper

First roast the spaghetti squash. You can read my usual method here. Once you remove the squash strands, allow to cool on a plate or two. Then place in a large ziplock bag, seal (do not remove the air) and refrigerate overnight. The goal here is to partially dry out the spaghetti squash so it doesn’t get too soggy when we stir fry it. So just roast a spaghetti squash while you are making dinner one night, store it as I’ve just mentioned, and then the next night you’ll only be about twenty minutes away from having dinner ready.

Best spaghetti squash recipeChop up the garlic. Drain the garbanzo beans from their juices. Thaw the peas and carrots. Then, in a large sauce pan or skillet, heat the olive oil over medium/high heat. Toss in the garlic and cook for one minute until very fragrant. Toss in the spaghetti squash and season with a little salt. Allow that to cook for 3-4 minutes. Stir only as needed so it doesn’t stick to the pan.

How to make spaghetti squash taste like glass noodlesIn the meantime, combine the soy sauce, vinegar, brown sugar and sesame oil in a small bowl or glass. Stir to combine. 

Now toss in the garbanzo beans, peas, and carrots and pour the sauce over everything. Stir and allow to cook for another 4-6 minutes, until most of the sauce/juices are removed. You can use this time to chop the cilantro and nuts. 

Stir Fry Spaghetti Squash from A Beautiful Mess When you’re ready to serve toss the cilantro and nuts over the top. If you are using the red pepper flakes you can toss them on now too. If you have a lime around, serve with a lime wedge (a little citrus never hurt anything… except milk… that’s buttermilk). Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

Stir Fry Spaghetti Squash

Ingredients

  • 1 spaghetti squash
  • 1 15 oz. can garbanzo beans also called chickpeas
  • 1 cup frozen peas and carrots thawed
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar or maple syrup
  • 1 teaspoon sesame oil
  • 1 tablespoon chopped fresh cilantro
  • 1/4 cup peanuts or cashews chopped
  • 1/4 teaspoon red pepper flakes optional
  • salt + pepper

Instructions

  1. First roast the spaghetti squash. You can read my usual method here. Once you remove the squash strands, allow to cool on a plate or two. Then place in a large ziplock bag, seal (do not remove the air) and refrigerate overnight. The goal here is to partially dry out the spaghetti squash so it doesn't get too soggy when we stir fry it. So just roast a spaghetti squash while you are making dinner one night, store it as I've just mentioned, and then the next night you'll only be about twenty minutes away from having dinner ready.
  2. Chop up the garlic. Drain the garbanzo beans from their juices. Thaw the peas and carrots. Then, in a large sauce pan or skillet, heat the olive oil over medium/high heat. Toss in the garlic and cook for one minute until very fragrant. Toss in the spaghetti squash and season with a little salt. Allow that to cook for 3-4 minutes. Stir only as needed so it doesn't stick to the pan.
  3. In the meantime, combine the soy sauce, vinegar, brown sugar and sesame oil in a small bowl or glass. Stir to combine.
  4. Now toss in the garbanzo beans, peas, and carrots and pour the sauce over everything. Stir and allow to cook for another 4-6 minutes, until most of the sauce/juices are removed. You can use this time to chop the cilantro and nuts. When you're ready to serve toss the cilantro and nuts over the top. If you are using the red pepper flakes you can toss them on now too.
  • Made this tonight as my inaugural spaghetti squash dish and it was tasty indeed! Excellent recipe Emma. 🙂

  • Totally trying your overnight dry-out method. One thing that keeps me from loving spaghetti squash is it’s tendency toward watery-ness. Hope this solves that issue!

  • Oh my goodness love the Asian fusion going on here. I have to definitely make this soon!

  • I’m a huge fan of spaghetti squash in Italian dishes, but I’d never seen it used this way before. This looks delicious, I’ll for sure be trying this recipe 🙂

    Amber
    amberbutbetter.blogspot.com

  • Oh, this looks and sounds really good! I’ve never seen this before.
    xo Jennie

  • YUM! This looks so good!!

    Build your confidence inside & out: http://www.collectivepassions.com

  • Emma, you are a genius! You have just combined two of my favorite foods – Chinese and spaghetti squash! I can’t wait to try this one out. Thank you for the recipe!!

  • mmm, i’ve been dying to try to make spaghetti squash but i’m intimidated for some reason!

    xx nikki
    www.dream-in-neon.com

  • PINNED! My husband and I LOVE spaghetti squash, and eat it many times a month! We are always looking for new ways to cook with it… so excited to try this stir fry!

    Sarah Alves

  • This looks pretty delicious!
    http://charlottesophiaroberts.blogspot.co.uk

  • ooh…i love spaghetti squash but tend to make it the same way every time i make it which is with a pink sauce and sausage. i love asian flavors so next time i buy spaghetti squash, i’m going to try your recipe! thanks!

    www.waterlilyshop.com
    @waterlilyshop

  • looks great!

    can you please give me a like to my picture? it’s for a compatition/ thanks!
    https://www.facebook.com/SoftwareAG.Israel.SPL/photos/pb.177022865677721.-2207520000.1421216840./824539290926072/?type=3&theater

  • I’m so excited to try this recipe. So delicious! So inspirational!

    www.trangscorner.com

  • Lol. The last line of this post made me giggle. I love Emma’s writing style and recipes! Yum 🙂

  • Yum yum yum! I love all squash but I think that spaghetti and butternut are my two faves. Squash is also so affordable at this time of year that I tend to end up eating a lot of it!

    xx Kathryn
    http://www.throughthethicket.ca

  • Really curious about this recipe. Unfortunately my grocery store doesn’t carry spaghetti squash, but I’ll be moving to NYC soon and I’m betting I can find a spaghetti squash at least somewhere on the island of Manhattan!
    -E

  • Looks delish and good for you! Any tips on cutting the squash in half? I had soooo much trouble last time.

  • Shame I don’t really like squash but it looks pretty good. For a moment there, I thought it was rice noodles. Aha! x

  • This sounds wonderful! I adore spaghetti squash with a variety of toppings, so I’m sure I’ll like this!

  • I am loving the combinations in this! So having to get on the spaghetti squash train.

  • Oh my gosh YUM! I love finding fun squash recipes!

    http://sometimesgracefully.com

  • Sounds yummy! It’s really difficult to find spaghetti squash here in the uk so I might try it with courgetti!

    www.peonyandpeach.blogspot.com

  • This looks delicious! I really like preparing spaghetti squash like pasta, and this is such a creative way to do it! Thanks for the idea!

  • Looks soo yummy, want to try squash instead of pasta myself soon….beautytruuth.wordpress.com

  • So creative. I’ve only ever used spaghetti squash in Italian style dishes! I’m going to add tofu and make this for dinner this week 🙂

    Ps. should we use #mybeautifulmess for our recipe photos on Instagram too? 🙂

  • I am really late to the spaghetti squash game and haven’t even used it yet…but this is something I could totally get down with! Thank you!

    www.boxesandjars.com

  • Sooo I have NEVER actually had spaghetti squash…but I probably have over a million different recipes on my pinterest board that include spaghetti squash. This post has officially made me want to actually cook spaghetti squash. Totally going to try this out!! :]

  • Yum! You are fantastic for sharing.

    Warm Regards,
    Alexandra
    www.littlewildheart.com

  • This looks amazing! I can’t have gluten, dairy or rice, so it’s not often that I get to try your recipes without substitutions, but I’m going to have to try this one!

  • Looks so yummy! So going to try this recipe tomorrow for my four year anniversary. And I love the Print Recipe View. Yum, yum, yum!

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