Go Back

Stir Fry Spaghetti Squash


  • 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.
  • 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.
  • In 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. 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.