Asian

Spaghetti squash stirfry is for Dinner.

Spaghetti squash stirfry takes 15 minutes to prepare.

Spaghetti squash stirfry takes 65 minutes to cook.

Spaghetti squash stirfry makes 8 servings.

The ingredients for Spaghetti squash stirfry are:

6 tbsp fish sauce
4 cloves garlic minced
2 tsp ginger mince
1 tbsp rice wine vinegar
2 tbsp sugar
1 tbsp low sodium soy sauce
3 tbsp Asian chili paste
1-2 chili peppers finely chopped

Here is how you make Spaghetti squash stirfry:

Combine rice wine vinegar, chili paste, soy sauce, finely chopped garlic, minced ginger root, fish sauce, sugar and finely chopped hot chili pepper. Preheat oven to 400 Cut spaghetti squash in half and remove seeds. Bake for 45 minutes in oven. Cool and using fork remove squash from she'll. Stir fry brocolli carrots red peppers mushrooms and onions for 3-6 minutes depending on how soft you want vegetables, in 1/2 cup of water to steam.drain water and add spaghetti squash and stir fry sauce. Cook another 2 minutes to thicken sauce. Delish Serving Size: 8 servings Number of Servings: 8Recipe submitted by SparkPeople user KARENVERNELLI.

The nutritional information for Spaghetti squash stirfry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 122.0

• Total Fat: 1.8 g
• Cholesterol: 1.9 mg
• Sodium: 1,218.6 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 4.5 g
• Protein: 4.2 g

Spaghetti squash stirfry is Asian cuisine.

The dietary needs meet for Spaghetti squash stirfry is Gluten Free