Spicy red chili paste provides a kick in this fat-free vegan Thai stir-fry. Using spaghetti squash for "noodles" keeps this healthy dinner recipe gluten-free and grain-free. Snap peas add a pop of color, but you can use frozen broccoli or green beans for quick and easy Asian flavor. Add tofu, tempeh, or edamame for extra vegetarian protein.
2 medium spaghetti squash
1 small onion
1 red bell pepper
2 cups snap peas
1 tsp. Sriracha sauce (or 1/2 tsp red chili flakes)
4 cloves garlic
2 tsp. tamari
2 tsp. Vegan Worcestershire
1 cup basil, thinly sliced
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Gather ingredients. Preheat oven to 375 F.
To Roast the Squash: Halve squash and scoop out the seeds.
Place squash halves cut-side-down in a baking dish and bake at 375 F until tender.
When spaghetti squash is tender, you should be able to easily insert a fork between the flesh and the skin. Remove from the oven and let cool a few minutes.
When spaghetti squash is cool enough to hand, use a fork to pull out the flesh in "noodles".
While the squash is roasting, though, you can prepare your stir-fry ingredients.
To prepare the stir-fry: Thinly slice the onion and bell pepper.
Combine Sriracha (or red chili flake), tamari, Worcestershire, garlic, and 1/4 cup water in a wide pan.
Cover and gently sweat 3-5 minutes, until aromatic.
Add the onion and peppers to the Sriracha mix.
Cover and cook 5-7 minutes, until peppers are tender.
When bell pepper is tender, add the snap peas and spaghetti squash. Stir to combine.
Cover and cook just 3-4 minutes, until peas are tender (but not brown).
Thinly slice the basil.
When peas are tender, remove the lid.
Add the basil and stir to combine. Cook off excess liquid.
Taste to adjust seasoning and add more tamari if needed. 15 Serve immediately.
Chef's Tips: For a faster version, microwave the squash 8-10 minutes. You can even roast (or microwave) your squash and slice your onion and bell pepper on the weekend so that you have a quick weeknight dinner, ready to go. For extra protein, you can add tofu, tempeh, or shelled edamame
Amount Per Serving (1/2 recipe)
Calories From Fat (7%) 11.27
% Daily Value
Total Fat 1.32g 2%
Saturated Fat 0.26g 1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 290.02mg 12%
Potassium 807.6mg 23%
Total Carbohydrates 35.2g 12%
Fiber 8.26g 33%
Protein 6.07g 12%
Calcium 133.9mg 13%
Iron 158.03mg 878%
Vitamin A 4023.47IU 80%
Vitamin C 0mg 0%