A healthy spaghetti squash recipe for you today! This easy and healthy Asian Peanut Spaghetti Squash Stir-Fry recipe is to make up for all the holiday and Christmas cookie recipes I’m about to throw at you over the next couple of weeks! I don’t know why I don’t come up with more healthy spaghetti squash recipes! Spaghetti squash is easy to make and delicious! It’s a great change from pasta with a very mild flavor that goes well with so many flavor combinations. This Asian Peanut Spaghetti Squash Stir-Fry recipe is quick enough for a weeknight meal and bursting with flavor! It’s easy to change with your family’s favorite vegetables and/or protein!
The hardest part about this spaghetti squash stir-fry recipe is trying to cut through the spaghetti squash. Make sure you use a sharp knife and be careful! Once you get it cut the spaghetti squash in half, and scoop out the seeds.
Place the spaghetti squash in a large microwave safe pan with the cut side down. Add a little water to the pan and microwave on high for about 10-15 minutes or until soft.
Let the squash cool a little so that you can handle it. Then using a fork, remove the inside of the spaghetti squash in long threads. It should come right out.
Meanwhile, cook the chicken and garlic in a large skillet. You could substitute any kind of ground/chopped meat or omit the meat all together for a vegetarian meal.
I added mushrooms, green pepper, and red onion but you can use any veggies you want in this recipe.
Add the veggies to the pan and cook until they start to cook through but still a little firm.
When everything is cooked to your desired doneness, add the soy sauce, peanut butter, lime juice, ginger, and pepper flakes. A little bit of lime juice really adds a nice freshness to this recipe!
Before serving add some fresh cilantro and chopped peanuts. And there you go, an easy and healthy spaghetti squash recipe that is perfect for a family dinner!
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|Asian Peanut Spaghetti Squash Stir-Fry|| || |
- 1 large spaghetti Squash
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 lb. ground chicken
- 1 (8oz.) package mushrooms, sliced
- 1 large green pepper, seeds removed & thinly sliced
- 1 red onion, cut in half & thinly sliced
- ⅓ cup reduced sodium soy sauce (choose a gluten-free brand variety if you're gluten-free)
- 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
- Cut squash in half lengthwise with a sharp knife. Remove seeds with spoon. Place squash, cut side down in a microwave safe pan. Add about ¼ cup of water to pan and cover pan with plastic wrap. Microwave on high for about 10-15 minutes or until squash is soft. Cool slightly. Using a fork, remove squash in long strands.
- Meanwhile, place large skillet over medium-high heat. Add oil. Cook garlic and chicken, while crumbling chicken, for about 3-5 minutes or until chicken is about cooked through. Add mushrooms, green pepper, and onions to pan and cook another 4-6 minutes or until vegetables and meat are cooked through.
- Add soy sauce, peanut butter, lime juice, ginger, and pepper to pan and stir to combine. Add squash and stir to coat. (if you don’t have enough room in your pan, combine in a large mixing bowl).
- Top with cilantro and peanuts before serving.
SNAPPY SUBSTITUTIONS: Instead of mushrooms, peppers, and onions, you can substitute any of your favorite vegetables. You could also substitute any ground or chopped meat instead of ground chicken.
More spaghetti squash recipes I thought you’d enjoy:
- Creamy Mushroom Spaghetti Squash – Snappy Gourmet
- Pizza Stuffed Spaghetti Squash – The Wholesome Dish
- Mediterranean Shrimp Spaghetti Squash – The Hubert Kitchen