Go Back
+ servings
spaghetti squash teriyaki bowl
Print Recipe
No ratings yet

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: 4
Calories: 100kcal
Author: Jorge de la Torre


  • 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


  • 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.


Calories: 100kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Sodium: 510mg | Fiber: 2g | Sugar: 6g