Spaghetti Squash Stir Fry Recipe
  • 1 large spaghetti squash
  • 2 tablespoons extra virgin olive oil, separated
  • 1 zucchini, cut into thin slices
  • 3 bell peppers, cut into thin strips
  • 4 garlic cloves, minced
  • 3 cups washed & sliced mushrooms
  • 1 cooked chicken breast, cut into bite-sized pieces
  • Spicy Thai Chili sauce (to taste)
  1. Preheat oven to 375F.
  2. Slice the squash in half (lengthwise). Scoop out & discard the seeds.
  3. Place squash halves cut-side up in a shallow baking dish.
  4. Brush with 1 tablespoon olive oil.
  5. Roast for 45 minutes or until a fork punctures the squash easily.
  6. Remove squash from the oven and use two forks (one to hold the squash in place and one to scrape out the squash) to scrape the squash into stringy "noodles".
  7. In a large electric frying pan, fry one tablespoon of oil with zucchini and garlic.
  8. Once the zucchini has started to soften slightly, add the bell peppers, mushrooms, and spaghetti squash.
  9. Continue cooking until the vegetables are slightly softened (don't overcook).
  10. Transfer to a serving bowl, top with cooked chicken and set out sauce so guests can decide how much they'd like on their own serving.
Recipe by Moms & Munchkins at