Spaghetti squash stir fry with carrots, broccoli, cabbage and ginger is a squeaky clean, delicious side dish. Make it ahead of time to enjoy throughout the week!
I’d be lying if I said I don’t make a veggie stir fry every.single.day. This girl is where routine comes to thrive.
Stir fry is the method by which I take in the majority of my vegetation. It’s quick, easy, healthful, can be enjoyed alongside just about any entree, and leaves so much room for adaptation depending on the season and your mood.
For this rendition of stir fry, I thought I’d change it up a bit to include roasted spaghetti squash. Have you ever seen such a thing? It may seem odd to first roast a spaghetti squash and then use it in stir fry, but I find it to be such a lovely addition to stir fry as well as a nice change-up from my usual vegetable routine.
So let’s whip this thing up!
How to Make Spaghetti Squash Stir Fry:
Begin by roasting the spaghetti squash. If you’ve never roasted spaghetti squash, no sweat! You can follow the instructions in my How to Roast Spaghetti Squash post. Note: you can prepare the rest of the recipe while the squash is roasting if you like to multi-task. OR you can roast the spaghetti squash up to 4 days ahead of time to make this recipe in parts!
Once the spaghetti squash has finished roasting, allow it to cool off. Once cool enough to handle, use a fork to release the spaghetti squash strands.
Chop the broccoli, cabbage, and carrots. Heat the avocado oil in a large skillet to medium heat. Add the broccoli, cabbage and carrots, cover, and cook until vegetables have softened but are still al dente, about 5 minutes.
Add the spaghetti squash and the remaining ingredients. Continue cooking and stirring until ginger is fragrant, much of the liquid has evaporated, and vegetables reach desired done-ness, about 3 to 5 minutes.
Recipe Adaptations:
- Add chopped chicken breast, ground turkey, or shrimp to turn this into a main entree.
- If you have sesame oil on hand, swap out 2 teaspoons of the avocado oil for sesame oil.
- Swap out any of the vegetables with your favorite seasonal veggies. Bell pepper, snow peas, and cauliflower make great additions or substitutions!
- Substitute tamari or regular liquid aminos for the coconut aminos.
- Add ½ an onion and 3 cloves garlic if you don’t follow a Low-FODMAP diet.
Looking for main entree ideas with which you can serve this stir fry? Check these out:
Serving Suggestions:
- Thai Paleo Panang Curry
- 30-Minute Chicken Green Curry
- Red Curry Meatballs with Spaghetti Squash
- Grilled Salmon
- Lemon Rosemary Braised Chicken Thighs
Stir it up!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Spaghetti Squash Stir Fry, feel free to share a photo and tag @The.Roasted.Root on Instagram!
Ingredients
- 3 Tbsp avocado oil
- 1 small spaghetti squash, roasted
- 1 large crown broccoli, chopped into florets
- 1 cup red cabbage, thinly sliced
- 2 large carrots, peeled and chopped
- 1 1/2 inch nub ginger, peeled and grated
- 3 Tbsp coconut aminos
- 2 Tbsp rice vinegar
- 1 to 3 tsp red chili sauce, such as sriracha, to taste
- 1/4 tsp sea salt, to taste
Instructions
- Roast the spaghetti squash according to these instructions. Once the spaghetti squash has finished roasting, allow it to cool off. Once cool enough to handle, use a fork to release the spaghetti squash strands.
- Chop the broccoli, cabbage, and carrots. Heat the avocado oil in a large skillet to medium heat. Add the broccoli, cabbage and carrots, cover, and cook until vegetables have softened but are still al dente, about 5 minutes.
- Add the spaghetti squash and the remaining ingredients. Continue cooking and stirring until ginger is fragrant, much of the liquid has evaporated, and vegetables reach desired done-ness, about 3 to 5 minutes.
- Serve alongside your favorite entree.
Sophia
Sunday 6th of October 2019
Silly question, I never cook shrimp however I'd like to add it to this recipe. Suggestions?
Julia
Monday 7th of October 2019
Hi Sophia! Great question! I would add 3/4 to 1 pound of raw shrimp after following all of the instructions for the stir fry. After adding the raw shrimp, stir them into the stir fry, cover, and cook until the shrimp have turned pink/white and are cooked through - this should only take about 3 to 5 minutes. Let me know if you have any other questions, and enjoy! xo