Spaghetti Squash Stir Fry (Gluten free)


  1. Bake the spaghetti squash at 200C for 1 hour until soft
  2. Cut in half, remove the seeds, and using a fork. scrape the flesh into strands onto a plate
  3. Set aside as much as you want to use in the stir fry
  4. In another bowl, mix together the garlic, ginger, chilli and onions together.
  5. In another bowl, mix together the rest of the vegetables except the bean sprouts
  6. Heat your wok until really hot.
  7. Add the oil (it should start to smoke) and add the garlic, ginger chilli and onion mix.
  8. Stir for a few seconds and add the other bowl of vegetables (carrot, pepper and cabbage).
  9. Keep the vegetables moving with a wooden spoon and cook for another couple of minutes. The vegetables should begin to soften.
  10. Add the bean sprouts, spaghetti squash, soy sauce and sesame oil and stir
  11. Season with salt and pepper and cook for another minute
  12. Serve immediately with a garnish of toasted sesame seeds, fresh coriander and a drizzle of soy sauce if you desire!
  13. Enjoy!


2 comments on “Spaghetti Squash Stir Fry (Gluten free)

  1. Pingback: Homemade soy-sauce substitute (soy and gluten free) | Tolu's Kitchen

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