Origins of Stir-Fry
Stir-frying is a cooking method believed to have originated in China. Traditionally, stir-fries are cooked in a wok with a small amount of hot oil and continuously stirred. But since we don’t have a wok (and chances are you don’t either), we used a skillet for this recipe. You can take a deeper dive into the history of stir-frying here.
How to Make Spaghetti Squash Stir-Fry
This stir-fry starts with the protein (a.k.a. the most delicious and snack-able tofu you ever will try!). Cubed tofu is tossed in toasted sesame oil and coconut aminos (or tamari), then baked until golden brown and crispy! The next best part of this recipe (or can we call it a tie?) is the sauce! Creamy peanut butter (or your favorite nut or seed butter) mixes with coconut aminos (or tamari), maple syrup, and lime juice for a savory-sweet sauce. Optional chili garlic sauce gives it a kick of heat. Next up we sauté the veggies and aromatics! We went with shiitake mushrooms, red bell pepper, garlic, ginger, and green onions. But when it comes to the veggies, this recipe is flexible — use what you have around. Other mushrooms, cabbage, or finely chopped broccoli or cauliflower would all be delicious options! The main veggie in this recipe is one of our fall favorites: spaghetti squash! This recipe works well with leftover squash, but if you don’t have any around, make it in the Instant Pot (for speedy preparation) or oven (for extra caramelization). And if you’re new to this veggie, keep reading for our Spaghetti Squash 101 tips! When the veggies, tofu, sauce, and (pre-cooked) spaghetti squash are ready, the finish line is near! Mix it all together until warmed, and this stir-fry is ready to serve with your favorite toppings (lime wedges, extra green onions, cilantro, and chopped peanuts are our faves!). So you’re new to spaghetti squash and not sure what to do with this giant, rock-hard vegetable people say is like spaghetti? We’ve got you! We’ve compiled the top questions from spaghetti squash newbies and our best answers to get you enjoying this nutrient-rich veggie in no time!
How to Cut Spaghetti Squash
Carefully halve the squash lengthwise using a sharp knife. The best way to do this is by inserting the very tip of a very sharp large knife into the side of the squash (lengthwise). Then push it all the way through to the other side and rock the knife back and forth to cut one half all the way through. Repeat on the other side.
How to Cook Spaghetti Squash
Our favorite way to cook a spaghetti squash is to cut it in half lengthwise, scoop out the seeds and stringy parts, then cook it in the oven (for best flavor) or Instant Pot (if in a hurry or using it in a flavor-packed recipe).
How Long Does Spaghetti Squash Last?
Stored in a cool dry place (such as a shady spot on the kitchen counter), spaghetti squash will last for at least a few weeks and up to a few months. Once cut or cooked, store it in a sealed container in the refrigerator where it will keep for closer to 3-4 days.
What Does Spaghetti Squash Taste Like?
Spaghetti squash has a mild, slightly sweet flavor, making it perfect for pairing with flavorful sauces like marinara, pesto, or the stir-fry sauce below! We hope you LOVE this spaghetti squash stir-fry! It’s:FlavorfulVeggie-packedColorfulVersatileBalanced& Perfect for fall and winter! It’s great for meal prep or as a weeknight-friendly entrée if using leftover squash or preparing the sauce in advance. The tofu is optional if enjoying as a side, or you can swap in your favorite protein if enjoying as a main.
More Spaghetti Squash Recipes
Spaghetti Squash Pasta with Garlicky Alfredo Sauce Cheesy Spaghetti Squash Pasta Spaghetti Squash Lasagna Bake Spaghetti Squash Pasta with Basil Pesto
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
