Spaghetti Squash Stir Fry

I have just discovered spaghetti squash – amazing! Perfect replacement for pasta. I’ll pop the quick and easy method for making spaghetti squash spaghetti here in case you just want to know that bit without the stir-fry recipe.

Boil the spaghetti squash by filling a big pan with about 2/3 boiling water. On a low boil put the squash in whole and cook for about 30-40 mins. Need to wait for it to be soft to touch. When it’s done, slice it down the middle and scoop out all the seeds and pulpy bits. Seperate the strands with a fork and voila, you have your spaghetti!

For my first experiment with it I used it as noodles for stir fry, but I was also really hungry so had it with brown rice noodles too, you can pick and choose whether you add in something extra or not.

So, for this recipe you’ll need:

-Fresh tomatoes

-Spaghetti squash


-Grated Beetroot

-Grated carrot

-Coconut Milk

-Fresh ginger

-Tamari sauce

-Olive oil



-Rice noodles

-Sunflower seeds and almonds

Wow, that’s a long list. Okay so prepare the spaghetti squash as above.

Grate the fresh ginger and slice the courguette into thin strips with a peeler.

Chop onions and garlic, cook in olive oil. Then add the courguette and spaghetti squash, until the veg is all starting to cook. Pour in coconut milk, enough to just cover the veg. With your hand squeeze juice into the pan out of the grated ginger. Add a generous splash of Tamari, stir it all up and leave to simmer for about ten or fifteen mins.

For the raw part of the stir-fry (for extra nutrition and health benefits) mix the grated beetroot and carrot together in a bowl and add in toasted sunflower seeds and toasted almonds. You can toast these in a dry pan on a low heat. Cook some noodles if you like and when the coconut sauce with veg is ready toss it together with the salad and noodles, no heat is needed. Serve in a bowl with chopped fresh tomatoes.

Raw salad
Raw salad



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