Name: Spaghetti Squash Teriyaki Bowl
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

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How this works

Spaghetti Squash Teriyaki Bowl

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

Course: Entree

Keyword: fall 2018, jackfruit, noodle bowl, spaghetti squash, teriyaki, vegan, vegetarian

Servings:

Calories: 100kcal

Author: Jorge de la Torre

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

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.
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.
Add jackfruit and edamame; cook 5–7 minutes, or until all vegetables are just tender.
Stir in teriyaki sauce and water; mix to combine until all veggies are covered in sauce.
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.

Nutrition

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