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
- Pre-heat oven to 350 degrees.
- 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).
- 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.
- Marinade flank steak in red wine vinegar for 30 minutes; covered in refrigerator
- Meanwhile, drain bean sprouts and water chestnuts, chop vegetables. Put aside.
- Heat sesame oil in cast iron pan or wok to medium heat.
- Remove beef from refrigerator and slice into one-inch cubes.
- Add beef, carrots and red bell pepper until meat is thoroughly cooked.
- Add water chestnuts and bean sprouts to beef mixture.
- Continue to cook until water chestnuts and bean sprouts are tender, but not soggy–about 5 minutes.
- Using a fork or spoon, scrape the inside flesh of the semi-cooled squash.
- Plate and place beef mixture atop squash “strings”.
- Season to taste with Tamari or soy sauce.
- Garnish with scallions.
- 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