Spaghetti Squash Stir-Fry (vegan)

Entree Vegetables


2 TBSP SQUIZITO Honey Ginger White Balsamic
1 TBSP SQUIZITO Baklouti Green Chili Olive oil
1 TBSP SQUIZITO Garlic Olive Oil
1 TSP SQUIZITO Toasted Sesame Oil
2 TSP Ginger grated
1/4 cup coconut aminos or soy sauce
3 celery stalks sliced
1 spaghetti squash baked & scraped
1 small white onion chopped
2 green onions sliced
3 cloves of garlic minced
2 cups finely chopped cabbage
2 carrots peeled and shredded

1. preheat oven to 400 degrees.  

2.Slice spaghetti squash in half, scoop out seeds, brush with olive oil sprinkle with salt and pepper. Lay flesh side down, skin side up on cookie sheet and bake for 40 minutes.

3.While squash is baking, make sauce by combining coconut aminos, honey ginger balsamic vinegar, sesame oil, pepper, half of the minced garlic & ginger, whisk to combine.

4.Remove squash from oven, scrape & remove inside with a fork-set aside.

5.In a large frying pan, heat the green chili and garlic olive oil medium-high heat. Add white & green onion(save the dark green tops for garnish), & celery to pan. Cook for 3 minutes. Add the other half of minced garlic, cabbage & carrots, cook for 3 more minutes. Add the spaghetti squash and sauce to pan, mix for 1-2 minutes. Serve with green onions as a garnish.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published