This Vegan Teriyaki Spaghetti Squash Stir-Fry Recipe is a delicious and healthy option for those seeking a plant-based meal. The combination of tender spaghetti squash and vibrant vegetables tossed in a savory teriyaki sauce makes for a satisfying dish.
This recipe is easy to prepare and perfect for a quick weeknight dinner. It’s a great way to enjoy a vegan recipe that is both nutritious and flavorful.
Quick and Easy Vegan Stir-Fry
In this stir-fry, spaghetti squash serves as a low-carb alternative to traditional noodles, providing a unique texture that pairs well with the teriyaki sauce. The dish takes about 45 minutes to prepare and serves 4 people.
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup snap peas
- 3 green onions, chopped
- 1/4 cup teriyaki sauce
- 1 tablespoon sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-35 minutes until tender.
- Sauté the Vegetables: In a large skillet, heat the remaining olive oil over medium heat. Add the bell pepper, broccoli, carrot, and snap peas. Sauté for about 5-7 minutes until the vegetables are tender-crisp.
- Combine with Teriyaki Sauce: Once the spaghetti squash is cooked, use a fork to scrape out the strands into the skillet with the sautéed vegetables. Pour in the teriyaki sauce and toss everything together until well combined and heated through.
- Serve: Garnish with chopped green onions and sesame seeds before serving. Enjoy your Vegan Teriyaki Spaghetti Squash Stir-Fry hot!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 150kcal
- Fat: 7g
- Protein: 4g
- Carbohydrates: 20g
