Photo Credit: Aaron Colussi

Spaghetti Squash Teriyaki Bowl

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Jackfruit serves as a perfect substitute for meat in this spaghetti squash noodle bowl.

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Description

Recipe Type: Entree
Author: Jorge de la Torre
Serves: 4

Ingredients

  • 1 medium spaghetti squash (3–4 cups cooked)
  • 1 tablespoon vegetable oil
  • 2⁄3 medium red bell pepper, thinly sliced
  • ½ cup packed sliced carrots
  • ½ cup sliced red onion
  • ¾ cup chopped jackfruit
  • ½ cup edamame
  • 6 tablespoons teriyaki sauce
  • 3 tablespoons water
  • 1 teaspoon sesame seeds
  • ¼ cup chopped cilantro

Instructions

  1. Preheat oven to 425°. Cut spaghetti squash lengthwise, remove seeds, and place face-down on cookie sheet. Bake 45–50 minutes, or until flesh can be combed with a fork and has a pasta-like texture. Set aside to cool.
  2. When squash has about 10 minutes to go, heat large sauté pan with vegetable oil; add bell pepper, carrots and onion, and cook over medium heat 3–5 minutes.
  3. Add jackfruit and edamame; cook 5–7 minutes, or until all vegetables are just tender.
  4. Stir in teriyaki sauce and water; mix to combine until all veggies are covered in sauce.
  5. Once spaghetti squash has cooked, cool 5–10 minutes; then scrape all flesh out and add to teriyaki-covered veggies. Stir to combine, top with sesame seeds and cilantro, and serve.

PER SERVING: 100 CAL; 2G PROTEIN; 7G FAT; 11G CARB (6G SUGARS); 510MG SODIUM; 2G FIBER

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