Spaghetti Squash Stir-Fry – a delicious recipe with green bell pepper, red bell pepper, carrots, vegetable broth, basil, pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Pierce squash in several places with a sharp knife. Set squash in a microwave oven and cook at full power (100%) until soft when pressed, 10 to 12 minutes; turn squash over after 5 minutes.
2
Meanwhile, rinse, stem, and seed bell peppers. Peel carrots. Cut bell peppers and carrots into matchstick-size slivers.
3
When squash is tender, cut open and scoop out and discard seeds. Scoop out tender squash strands and reserve.
4
Set a 10- to 12-inch nonstick frying pan over high heat. Add bell peppers and carrots. Stir often until carrots are tender-crisp, 5 to 7 minutes.
5
Add broth, basil, pepper, and squash strands. Stir until squash is hot. Add salt to taste.
6
Pour vegetables into a dish. Sprinkle with cheese.
66
kcal
Calories
2
g
Fat
9
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 spaghetti squash (3 lb.), 1 green bell pepper (6 oz.), 1 red bell pepper (6 oz.), 2 carrots (6 oz. total), and more.
Yes, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
