Asian Peanut Spaghetti Squash Stir-Fry

Name: Asian Peanut Spaghetti Squash Stir-Fry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 -6
Ingredients: 1 large spaghetti squash; 1 tablespoon olive oil; 3 garlic cloves minced; 1 pound ground chicken; 1 (8 oz.) package mushrooms, sliced; 1 large green pepper (seeds removed & thinly sliced); 1 red onion (cut in half & thinly sliced); 1/3 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; 1/2 cup fresh cilantro (chopped); 1/4 cup peanuts (finely chopped)

December 9, 2011 55 Comments

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Asian Peanut Spaghetti Squash Stir-Fry, a low-carb healthy spaghetti squash recipe full of flavor!

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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!

This is my favorite recipe for spaghetti squash, but I also have another great spaghetti squash recipe for vegetarians, Creamy Mushroom Spaghetti Squash. I know people are always wondering how to prepare spaghetti squash so I hope you enjoy my spaghetti squash recipes!

If you’re wondering how to cook a spaghetti squash, there are many ways! Some people microwave spaghetti squash and some roast. Those are probably the two most common ways to cook spaghetti squash. For this recipe, I decided to microwave the spaghetti squash.

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. I love Pyrex glass baking dishes for this. 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!

I hope you enjoy this healthy spaghetti squash recipe!

Hope you enjoy!

4.82 from 22 votes