Almond Butter Spaghetti Squash Stir-Fry Recipe

Name: Almond Butter Spaghetti Squash Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Squash & Sauce; 1 whole spaghetti squash; 4 tablespoons almond butter; 3 tablespoons soy sauce or tamari (gluten-free); 1 tablespoon sesame oil; 3 tablespoons warm water; 1 clove garlic; 2 tablespoons agave syrup; The Stir-Fry; 1/2 yellow onion, diced; 2 cups broccoli florets; 1 cup diced red pepper; 1 tablespoon virgin coconut oil; 1/4 cup water; 2 tablespoons soy sauce or tamari (gluten-free)

Servings: persons

Squash & Sauce
1 whole spaghetti squash
4 tablespoons almond butter
3 tablespoons soy sauce or tamari (gluten-free)
1 tablespoon sesame oil
3 tablespoons warm water
1 clove garlic
2 tablespoons agave syrup
The Stir-Fry
1/2 yellow onion, diced
2 cups broccoli florets
1 cup diced red pepper
1 tablespoon virgin coconut oil
1/4 cup water
2 tablespoons soy sauce or tamari (gluten-free)

1
Preheat the oven to 400 F.
2
Poke holes in the squash (so it won't burst while baking), place it in a shallow baking pan and cook for 45-50 minutes.
3
While the squash is baking, combine the almond butter, soy/tamari sauce, rice wine vinegar, sesame oil, water, garlic and agave into a food processor and blend.
4
Add more water until you've reached your desired consistency.
5
Set the sauce aside, and heat the oil on medium-high heat. Add the onion and cook until brown.
6
Add the red pepper, water, soy/tamari sauce and broccoli and cook until tender, about 3-4 minutes.
7
When the squash is done, cut it in half and scoop out the seeds and fibrous strings from the center. Discard.
8
Scrape around the edges of the squash with a fork to shred the pulp into strands.
9
To put it all together, add the almond butter sauce to the spaghetti squash noodles, and stir to coat.
10
Top it off with the stir-fry vegetables, and enjoy!

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Squash & Sauce, 1 whole spaghetti squash, 4 tablespoons almond butter, 3 tablespoons soy sauce or tamari (gluten-free), and more.

Yes, Almond Butter Spaghetti Squash Stir-Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond Butter Spaghetti Squash Stir-Fry

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