A delightful and healthy stir-fry featuring spaghetti squash and vibrant vegetables, perfect for a quick and nutritious meal.
Pierce the spaghetti squash with a knife in several places and microwave on high for 10-12 minutes, turning halfway through. Let it cool slightly.
Microwaving the squash saves time compared to oven roasting, and it still comes out tender.
Cut the squash in half lengthwise, remove the seeds, and use a fork to scrape out the strands.
Use a spoon to scoop out the seeds easily before scraping the strands.
Heat a skillet over medium heat and add the chopped carrots, onion, garlic, and bell peppers. Stir-fry until tender-crisp, about 7 minutes.
Cut the vegetables into uniform sizes for even cooking.
Add the spaghetti squash strands to the skillet along with soy sauce, basil, and black pepper. Stir well and cook for 2-3 minutes until heated through.
Taste and adjust the seasoning as needed, adding more soy sauce or pepper.
Serve the stir-fry on plates and sprinkle with grated parmesan cheese before serving.
For a vegan option, use nutritional yeast instead of parmesan cheese.
Continua nella nostra app per un'esperienza migliore
