Lemons and Basil

Spaghetti Squash Veggie Teriyaki Bowl

This Spaghetti Squash Veggie Teriyaki Bowl is hearty, healthy, and full of flavor. Not only is it a great alternative to takeout, but a great way to get in loads of veggies without sacrificing the flavor. As a huge fan of spaghetti squash and it’s versatility, I’m always looking for new recipes to create using it. This Teriyaki bowl is a new fave and sure to make the regular rotation!

Our sweet baby boy had surgery this past Tuesday on his little kidney. He had a grade 5 reflux on his right side causing the urine to go from the bladder back into the kidney. The doctors have been watching it the last year and a half hoping it would self correct, but unfortunately grade 5’s seldom do. As you can imagine my husband and I have dreaded this week for some time, fearful and heartbroken at all he’d have to go through. I’m so thankful to say the surgery went extremely well. The Pediatric Urology team at Vanderbilt Children’s Hospital was phenomenal.


We had so many close friends and family members praying for Brighton all over the states, it was such a comfort in our time of fear, stress and uncertainty. The next few days will continue to be a little rough on him, but he’s so resilient and each day seems to be a little more like himself. In the mean time, we’re soaking up all the extra hugs and cuddles.

Spaghetti Squash Veggie Teriyaki Bowl
 
Prep time
Cook time
Total time
 
This Spaghetti Squash Veggie Teriyaki Bowl is a new favorite, both hearty and healthy, it's sure to satisfy that Chinese Takeout craving!
Author:
Recipe type: Dinner
Cuisine: Asian
Serves: 2
Ingredients
  • 1 medium spaghetti squash (3-4 cups cooked)
  • ⅔ medium red bell pepper, thinly sliced (a little less than one cup)
  • ½ cup packed sliced carrots
  • ½ cup sliced sweet onion
  • ¾ cup chopped brussels sprouts
  • ½ cup edamame
  • 6 tbsp teriyaki sauce {I made an adaption of this recipe}
  • 3 tbsp water
  • garnish: hemp seeds {or sesame}
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut spaghetti squash lengthwise, remove seeds and add to cookie sheet faced down. Bake for 45-50 minutes or until flesh can be combed with a fork and has a pasta-like texture. Set aside to cool.
  3. When the squash has about 10 minutes to go, add bell peppers, onions, and carrots to a large sauté pan and cook over medium heat for 3-5 minutes
  4. Add Brussels sprouts and edamame and cook another 5-7 minutes or until all vegetables are crisp tender {or cooked to your liking}.
  5. Stir in teriyaki sauce and water {see note}, mix to combine until all veggies are covered in sauce.
  6. Once spaghetti squash has cooked, cool for 5-10 minutes, then scrape all flesh out and add to teriyaki covered veggies. Stir to combine, dish into two bowls, cover with hemp or sesame seeds and serve!
Notes
*For the Teriyaki sauce, I used honey in place of the sugar and reduced it, replaced the dried onion flakes with ½ tsp onion powder, cut the oil down to 1 tbsp, and used low sodium soy sauce rather than regular.
*If you have a thin teriyaki sauce you may not need to add water. My sauce was very thick, so the water helped thin it out and allowed it to mix better with the vegetables.
Nutrition Information
Serving size: 1 Calories: 332 Fat: 11 Saturated fat: .6 Unsaturated fat: 2.4 Trans fat: 0 Carbohydrates: 62.3 Sugar: 27.9 Sodium: 987 Fiber: 11.7 Protein: 13.8 Cholesterol: 0
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