2.76 from 25 votes
Spaghetti Squash Stir Fry with carrots, broccoli, cabbage, green onion, ginger, and coconut aminos - an easy paleo side dish | TheRoastedRoot.net #glutenfree
Spaghetti Squash Stir Fry
Prep Time
20 mins
Cook Time
1 hr 10 mins
 

Easy clean spaghetti squash stir fry with your favorite veggies

Course: Side Dish
Cuisine: American
Keyword: keto, low-carb, paleo, spaghetti squash
Author: Julia
Ingredients
  • 3 Tbsp avocado oil
  • 1 small spaghetti squash roasted
  • 1 large crown broccoli chopped into florets
  • 1 cup red cabbage thinly sliced
  • 2 large carrots peeled and chopped
  • 1 1/2 inch nub ginger peeled and grated
  • 3 Tbsp coconut aminos
  • 2 Tbsp rice vinegar
  • 1 to 3 tsp red chili sauce such as sriracha, to taste
  • 1/4 tsp sea salt to taste
Instructions
  1. Roast the spaghetti squash according to these instructions. Once the spaghetti squash has finished roasting, allow it to cool off. Once cool enough to handle, use a fork to release the spaghetti squash strands.

  2. Chop the broccoli, cabbage, and carrots. Heat the avocado oil in a large skillet to medium heat. Add the broccoli, cabbage and carrots, cover, and cook until vegetables have softened but are still al dente, about 5 minutes.

  3. Add the spaghetti squash and the remaining ingredients. Continue cooking and stirring until ginger is fragrant, much of the liquid has evaporated, and vegetables reach desired done-ness, about 3 to 5 minutes.

  4. Serve alongside your favorite entree.