So I recently saw someone post a recipe that used spaghetti squash to make chow mein noodles, and I thought to myself how good would that be in a stir fry instead of rice noodles?! So I gave it a try and it was so amazing! One of the simplest, yet tastiest stir fries I have ever made so I hope you guys give this one a try.
Since I live in Phoenix and it’s currently 117 outside, I have tried to make as many recipes as possible that do not turn on the oven. Making spaghetti squash in the crock pot is one of them. See the notes in the recipe for how to do that without even the hassle of cutting it in half (at least until its cooked).
Now for the stir fry!
- 1 tbs coconut oil
- 2 inches of ginger root
- 1 bag of frozen 'stir fry' mix vegetables OR 3 chopped carrots, 1 bag of peas, 1 bag of snappeas, 1 head of broccoli (or whatever you have on hand)
- 1 Spaghetti squash *see notes
- 2 tbsp gluten free, organic, low sodium soy sauce
- 1 tsp garlic powder
- In a wok or a large frying pan, add coconut oil and chopped ginger. Once it is sizzling, add the rest of the ingredients and stir occasionally. Add more seasoning, if desired. Serve immediately and enjoy!
- You can make spaghetti squash in the crock pot without having to cut it open. Simply poke a few holes in the bottom of the squash and place it in the crock pot with about an inch of water on low for about 6 hours or until a knife cuts through easily. Once it is done and cooled off a little, scoop out the seeds and then with a fork scrape out the spaghetti squash.