Spaghetti Squash Stir-Fry

"My mom introduced me to spaghetti squash when I was a girl growing up in Spokane. I liked it so much that years later I prepared it for my boyfriend, who is now my husband," says Jane Shapton.

Yield: Makes 6 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 20%
  • Protein: 3.2g
  • Fat: 2.1g
  • Saturated fat: 0.8g
  • Carbohydrate: 18g
  • Fiber: 4.1g
  • Sodium: 105mg
  • Cholesterol: 2.6mg


  • 1 spaghetti squash (3 lb.)
  • 1 green bell pepper (6 oz.)
  • 1 red bell pepper (6 oz.)
  • 2 carrots (6 oz. total)
  • 1/2 cup vegetable broth
  • 1 tablespoon dried basil
  • 1/4 teaspoon pepper
  • Salt
  • 1/4 cup grated parmesan cheese


  1. 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. 2. Meanwhile, rinse, stem, and seed bell peppers. Peel carrots. Cut bell peppers and carrots into matchstick-size slivers.
  3. 3. When squash is tender, cut open and scoop out and discard seeds. Scoop out tender squash strands and reserve.
  4. 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. 5. Add broth, basil, pepper, and squash strands. Stir until squash is hot. Add salt to taste.
  6. 6. Pour vegetables into a dish. Sprinkle with cheese.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spaghetti Squash Stir-Fry Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy