I have a stir fry obsession, so I wanted to substitute this for lo mein. I was pretty skeptical about how it would turn out, but it was great! The squash really soaked up the sauce, and made for a delightfully crisp stir fry.
Spaghetti squash is only 42 calories per cup. It also has 0g fat, 2g fiber, 1g protein, and 10g carbs. What a great noodle substitute!
According to my calculations, it was probably around 170 calories for two cups of stir fry, including the sauce and oil. I didn't add any meat to this dish, but it would be delicious with some pork or chicken!
This recipe makes enough for 1/2 a spaghetti squash, and only takes 15 to 20 minutes to make.
For the veggies:
- 1/2 cooked spaghetti squash
- 8oz frozen stir fry veggies
-1 tbs oil
For the sauce:
- 1 tbs cornstarch
- 2 tbs soy sauce (use reduced sodium if you're watching your salt intake)
- 1 tsp ginger
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Mix the following ingredients well together until they form milk chocolate-colored liquid. The cornstarch will thicken the sauce once it's heated.
Directions:
I used a fork to mix the ingredients better. |
There you have it! Cheap, filling, and delicious! Let me know how you like it!
The final product. MMMMMMM |
That looks fantastic! I think this is going to be more perfect if I add some beef on this recipe. I will definitely try this one. Thanks for sharing!
ReplyDeleteEasy Stir Fry