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Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 2-1/2- to 3-pound spaghetti squash, halved lengthwise and seeded2tablespoonsreduced-sodium tamari or soy sauce2tablespoonsoyster sauce1tablespoonShao Xing rice wine (see Tip) or dry sherry1tablespoonSriracha (Optional)1 ½teaspoonshoney or sugar1tablespoonpeanut or canola oil6scallions, trimmed and cut into 1-inch lengths1large clovegarlic, minced2teaspoonsminced fresh ginger1largecarrot, trimmed and cut into matchsticks1largebell pepper, sliced1cupsnow peas, trimmed and halved
Cook Mode(Keep screen awake)
Ingredients
1 2-1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
2tablespoonsreduced-sodium tamari or soy sauce
2tablespoonsoyster sauce
1tablespoonShao Xing rice wine (see Tip) or dry sherry
1tablespoonSriracha (Optional)
1 ½teaspoonshoney or sugar
1tablespoonpeanut or canola oil
6scallions, trimmed and cut into 1-inch lengths
1large clovegarlic, minced
2teaspoonsminced fresh ginger
1largecarrot, trimmed and cut into matchsticks
1largebell pepper, sliced
1cupsnow peas, trimmed and halved
DirectionsPlace squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.) When the squash is cool enough to handle, scrape out the flesh into a medium bowl.Meanwhile, combine soy sauce, oyster sauce, rice wine (or sherry), Sriracha (if using), honey (or sugar) in a small bowl.Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and ginger; cook for 15 seconds. Add carrot, bell pepper and snow peas and cook, stirring frequently, until the vegetables are tender, 3 to 5 minutes.Add the squash and sauce to the vegetables and toss to coat. Cook until heated through, about 1 minute more.TipsTip: Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell.com, October 2016
Directions
Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.) When the squash is cool enough to handle, scrape out the flesh into a medium bowl.Meanwhile, combine soy sauce, oyster sauce, rice wine (or sherry), Sriracha (if using), honey (or sugar) in a small bowl.Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and ginger; cook for 15 seconds. Add carrot, bell pepper and snow peas and cook, stirring frequently, until the vegetables are tender, 3 to 5 minutes.Add the squash and sauce to the vegetables and toss to coat. Cook until heated through, about 1 minute more.TipsTip: Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.) When the squash is cool enough to handle, scrape out the flesh into a medium bowl.
Meanwhile, combine soy sauce, oyster sauce, rice wine (or sherry), Sriracha (if using), honey (or sugar) in a small bowl.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and ginger; cook for 15 seconds. Add carrot, bell pepper and snow peas and cook, stirring frequently, until the vegetables are tender, 3 to 5 minutes.
Add the squash and sauce to the vegetables and toss to coat. Cook until heated through, about 1 minute more.
Tips
Tip: Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell.com, October 2016
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Nutrition Facts(per serving)119Calories4gFat19gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
