Spaghetti squash is well-known for its ability to serve as a low-carb substitute for spaghetti, but many are still intimidated by the yellow oblong-shaped fruit. In its raw form, it is heavy and difficult to cut, but after one hour in the oven, spaghetti squash yields stringy tendrils that can star in stir-fry, spaghetti, and other vegetable dishes. You’ll be shocked to find how satisfying and satiating the high-fiber spaghetti substitute can be, and its versatility is also something that shouldn’t go un-noted. These seven recipes will get you started.
1. Asian Peanut Spaghetti Squash Stir-Fry
Instead of turning to your favorite takeout place when an Asian craving strikes, make a homemade Asian-flavored dish and save yourself money and calories. This Asian Spaghetti Squash Stir-Fry from Snappy Gourmet is low-maintenance and low-calorie, but it doesn’t skimp on flavor. You won’t even need to turn on your oven as this recipe has you baking your squash in the microwave. Serving 4 to 6 and taking just 45 minutes to make, there’s no reason this stir-fry can’t star as your dinner tonight.
- 1 large spaghetti squash
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 pound ground chicken
- 1 package mushrooms, sliced
- 1 large green pepper, seeds removed and thinly sliced
- 1 red onion, cut in half and thinly sliced
- ⅓ cup reduced sodium soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon lime juice
- Dash ground ginger
- Dash red pepper flakes
- ½ cup fresh cilantro, chopped
- ¼ cup peanuts, finely chopped
For recipe directions, check out Snappy Gourmet.