Spaghetti Squash Stir-Fry

Spaghetti Squash Stir-Fry

  • Servings: 2
  • Difficulty: Easy
  • Print

 Spaghetti Squash Stir-Fry



  • 1 spaghetti squash
  • 1 red bell pepper (chopped)
  • 2 carrots (chopped)
  • 1 lb.flank steak
  • 1 can water chestnuts (drained)
  • 1 can bean sprouts (drained)
  • 1 Tbsp toasted sesame oil
  • 1/2 c red wine vinegar
  • Gluten free Tamari sauce (to taste) or soy sauce (which contains gluten) to taste


Squash Preparation

  1. Pre-heat oven to 350 degrees.
  2. Blanch squash: Place entire squash in dutch oven and add water almost to cover squash. Bring to medium-high heat. Turn squash occasionally with tongs to ensure entire squash is submerged in hot water). Using tongs, remove squash when outer shell is semi-soft (soft enough to slice with a sharp knife).
  3. Once squash has cooled somewhat, slice lengthwise. Scrape out seeds. In a 9 X 13 baking dish, place both squash halves flat side down. Add 1 cup of water to pan. Place in oven uncovered for 30 – 45 minutes or until squash is tender.

Stir-Fry Preparation

  1. Marinade flank steak in red wine vinegar for 30 minutes; covered in refrigerator
  2. Meanwhile, drain bean sprouts and water chestnuts, chop vegetables. Put aside.
  3. Heat sesame oil in cast iron pan or wok to medium heat.
  4. Remove beef from refrigerator and slice into one-inch cubes.
  5. Add beef, carrots and red bell pepper until meat is thoroughly cooked.
  6. Add water chestnuts and bean sprouts to beef mixture.
  7. Continue to cook until water chestnuts and bean sprouts are tender, but not soggy–about 5 minutes.

Plating Preparation

  1. Using a fork or spoon, scrape the inside flesh of the semi-cooled squash.
  2. Plate and place beef mixture atop squash “strings”.
  3. Season to taste with Tamari or soy sauce.
  4. Garnish with scallions.



Recipe Notes

  • For a vegetarian version, tofu or jackfruit may substitute for beef, or eliminated all together
  • Chicken or pork may substitute for beef
  • Additional vegetables that go well are: snow peas, mushrooms, onion, broccoli, green bell pepper or fresh spinach (added at the end)
  • No salt is recommended in this recipe due to the sodium already included in the Tamari/soy sauce

Leave a Reply