Spaghetti Squash Veggie Teriyaki Bowl

Spaghetti Squash Teriyaki Bowl | Lemons and Basil

5 from 1 vote

Spaghetti Squash Veggie Teriyaki Bowl

This Spaghetti Squash Veggie Teriyaki Bowl is a new favorite, both hearty and healthy, it's sure to satisfy that Chinese Takeout craving!

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner

Cuisine: Asian

Keyword: spaghetti squash, teriyaki bowl, veggies

Servings:

Calories: 332kcal

Author: Kaylee Pauley

Ingredients

1 medium spaghetti squash 3-4 cups cooked
2/3 medium red bell pepper thinly sliced (a little less than one cup)
1/2 cup packed sliced carrots
1/2 cup sliced sweet onion
3/4 cup chopped brussels sprouts
1/2 cup edamame
6 tbsp teriyaki sauce {I made an adaption of this recipe}
3 tbsp water
garnish: hemp seeds {or sesame}

Instructions

Preheat oven to 425 degrees.
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.
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
Add Brussels sprouts and edamame and cook another 5-7 minutes or until all vegetables are crisp tender {or cooked to your liking}.
Stir in teriyaki sauce and water {see note}, mix to combine until all veggies are covered in sauce.
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 1/2 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