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By Calentime 12

Spaghetti Squash Stir-Fry

Name: Spaghetti Squash Stir-Fry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Asian, Chinese
Ingredients: 1 (14-ounce) block extra firm tofu; 1 Tbsp toasted sesame oil ((or sub avocado oil)); 1 Tbsp coconut aminos ((or tamari)); 3 cups cooked spaghetti squash* ((~1 small (2 lb) or 1/2 large (5 lb))); 3 cups sliced shiitake mushrooms ((~8 ounces)); 1 medium red bell pepper, diced; 2 large cloves garlic, minced; 1 Tbsp freshly minced ginger; 4 stalks green onions, thinly sliced ((optional)); 2 Tbsp peanut butter ((or other nut/seed butter)); 2-3 Tbsp coconut aminos ((or half as much tamari)); 1 Tbsp maple syrup; 1 Tbsp lime juice; 1-2 tsp chili garlic sauce ((optional // or sub red pepper flakes to taste)); Lime wedges; Thinly sliced green onion; Freshly chopped cilantro; Chopped peanuts

6 steps

Prep:20minCook:40min

An easy, colorful stir-fry with spaghetti squash noodles, flavorful tofu, and tons of fresh veggies! Just 10 ingredients required for this plant-based main or side!

Updated at: Thu, 17 Aug 2023 11:27:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories467.4 kcal (23%)

Total Fat27.5 g (39%)

Carbs38.4 g (15%)

Sugars18 g (20%)

Protein21.8 g (44%)

Sodium880.7 mg (44%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

14 ounceextra firm tofu

1 Tbsptoasted sesame oil

or sub avocado oil

1 Tbspcoconut aminos

or tamari

3 cupsspaghetti squash

cooked

3 cupssliced shiitake mushrooms

1 Tbspginger

4 stalksgreen onions

thinly sliced, optional

2 Tbsppeanut butter

or other nut/seed butter

2 Tbspcoconut aminos

or half as much tamari

1 Tbspmaple syrup

1 Tbsplime juice

1 tspchili garlic sauce

optional, or sub red pepper flakes to taste

Instructions

Step 1

TOFU (optional): Preheat the oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Drain liquid from the tofu and wrap the block of tofu in a clean dish towel to dry it out a bit. Then cut into 1/2-inch cubes and place on the parchment-lined baking sheet. Add toasted sesame oil and coconut aminos and toss to coat. Spread into an even layer and bake for 25-30 minutes, flipping halfway through, or until golden brown with crispy edges. Set aside.

Step 2

SPAGHETTI SQUASH: If you don’t already have leftover cooked spaghetti squash, prepare at this time in either the Instant Pot or oven. The Instant Pot is our preferred method when short on time and the oven is preferred for superior flavor. Shred with a fork and set aside.

Step 3

SAUCE: Prepare sauce by adding all ingredients (peanut butter, coconut aminos or tamari, maple syrup, lime juice, and chili garlic sauce (optional)) to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime juice for acidity, maple syrup for sweetness, peanut butter to thicken, or coconut aminos for saltiness and depth of flavor. Set aside.

Step 4

STIR-FRY: Heat a large skillet over medium-high heat. Once hot, add sesame oil, mushrooms, and bell pepper. Cook, stirring occasionally, for 4-6 minutes or until tender. Reduce heat to medium if browning too quickly. Add garlic, ginger, and green onion (optional) and cook for 1 minute or until fragrant. Add tofu, 3 cups cooked spaghetti squash (adjust amount if altering number of servings), and sauce, and stir to coat evenly with sauce. Cook for 2 minutes or until warmed.

Step 5

GARNISH: Optionally, garnish with lime wedges, sliced green onion, cilantro, and chopped peanuts. Add sriracha or chili garlic sauce for a little more heat.

Step 6

Best when fresh. Leftovers will keep covered in the refrigerator for up to 2-3 days. Reheat in the microwave or in a skillet over medium heat until warmed. Not freezer friendly.

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