Not Quite Rice Noodles – Spaghetti Squash Stir Fry

The massive snow storm of 2010 appears to have abetted, finally. Forecast predicts a wee bit more snow (argh) but we should returning to normal soon. Have I mentioned that I hate winter? I hate winter. At least there’s squash.

Spaghetti Squash Broccoli Wokly!

Another adventure with spaghetti squash! At 89 cents a pound it’s rather hard to pass up. I didn’t feel like going pasta style and had a hankering for stir fry. I think broccoli is my favorite vegetable. I kinda just ran with this one not knowing where it’d end up. Overall, pretty happy; though I’d leave out the bean sprouts next time. They just didn’t add anything, and took away a bit. Still, quite proud and I shall do it again!


Spaghetti Squash Stir Fry With Broccoli

1 small spaghetti squash
2 tablespoons peanut oil
1 large onion; quartered and sliced
1 green bell pepper; cut into slices
4 cloves garlic; minced
2 teaspoons minced ginger
1 jalapeno pepper; diced
8 ounces broccoli; cut into small florets

2 tablespoons cornstarch
1 tablespoon chinese cooking wine
3 tablespoons soy sauce
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 teaspoons sugar

Pierce the squash several times and cook at 350° for an hour. Once done, let cool and cut in half lengthwise. Mix together the sauce ingredients in a small bowl.

Cook the onion and green pepper with the peanut oil in a large wok under high heat for several minutes until the onion is translucent. Add the garlic, ginger and jalapeno pepper and cook, constantly stirring until fragrant. Transfer to a bowl, add 1/3 cup of water and the broccoli. Bring to a boil, cover and cook until all the water boils away. Add the remaining ingredients and toss, mixing well, and serve.


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6 Responses to “Not Quite Rice Noodles – Spaghetti Squash Stir Fry”

  1. Mmm.. that actually looks pretty good. The hospital serves spaghetti squash a lot and it’s not that great.. so I think I’ve been developing an aversion to it!

  2. Chef Edwin says:

    It’s definitely something you gotta work with; a little more effort to coax flavor out of it. One nice thing about using it over traditional rice or flour noodles was that it left me feeling much less filling; doesn’t leave you with that “omg heavy” feeling in the bottom of your stomach, should you overindulge a bit. 😉

  3. Rhapsody says:

    That looks great! I usually don’t stir-fry spaghetti squash — baked casseroles with it are my fav. but cleary I need to diversify!

  4. Chef Edwin says:

    Thanks. Totally off the wall, don’t know where it came from, but delicious. I haven’t done spaghetti squash in a casserole, yet. I need to add that to my list…

  5. Brynne says:

    I feel like I’m missing something. When does the speghetti squash go into the stir-fry?

  6. Chef Edwin says:

    Sorry if it’s a little unclear. After you take it out of the oven and set is aside, you don’t come back to it until the end, when you “add the remaining ingredients”. This is just to reheat it a bit. I’ll see if I can tweak these instructions.