Simple Spaghetti Squash Stir Fry


cilantro, peanuts, squash, stir fry, healthy, dinner, mushroom, pepper, kale

Ingredients (serves 2):

1/2 Spaghetti Squash

1/4 onion

4 mushrooms

1/2 a pepper

2 leaves of kale

3/4 cup eggplant

Handful of snap peas

1″ fresh ginger

2 tbsp soy/tamari sauce

Sesame oil (to cook)

Cilantro and peanuts, peanuts, cashews or sesame seeds to garnish


  1. Cook spaghetti squash; cut in half and remove seeds. Drizzle with olive oil and back at 350-375 for about 35 minuets. Use fork to pull away spaghetti like strands. (can be done in advance)
  2. While squash is cooking, heat sesame oil in pan cook onions and ginger on low heat until onions are translucent.
  3. Add all other veggies (except kale) and fry until cooked
  4. At the last minuet add kale and soy/tamari sauce, fry until kale is wilted and veggies are fragrant.
  5. Combine squash and veggies and add garnishes. Serve on plate or in squash bowls!

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