Spaghetti Squash Veggie Teriyaki Bowl

9 INGREDIENTS • 7 STEPS • 1HR 10MINS

Spaghetti Squash Veggie Teriyaki Bowl

Recipe

4.9

7 ratings

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

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

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

1HR 10MINS

Total Time

$19.11

Cost Per Serving

Ingredients

Servings

2

us / metric

1

Medium Spaghetti Squash

2/3

Medium Red Bell Pepper, thinly sliced

75 g

Carrots, sliced

70 g

Sweet Onions, sliced

65 g

Brussels Sprouts, chopped

50 g

Edamame

90 mL

3 Tbsp

Water

to taste

or Sesame Seeds

optional

Nutrition Per Serving

VIEW ALL

Calories

549

Fat

9.3 g

Protein

16.9 g

Carbs

116.1 g

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

Cooking Instructions

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step 1

Preheat oven to 425 degrees F (220 degrees C).

step 2

Cut Spaghetti Squash (1) 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.

step 2 Cut Spaghetti Squash (1) 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.

step 3

When the squash has about 10 minutes to go, add Red Bell Pepper (2/3), Sweet Onions (70 g), and Carrots (75 g), to a large sauté pan and cook over medium heat for 3-5 minutes.

step 3 When the squash has about 10 minutes to go, add Red Bell Pepper (2/3), Sweet Onions (70 g), and Carrots (75 g), to a large sauté pan and cook over medium heat for 3-5 minutes.

step 4

Add Brussels Sprouts (65 g) and Edamame (50 g) and cook another 5-7 minutes or until all vegetables are crisp tender - or cooked to your liking.

step 4 Add Brussels Sprouts (65 g) and Edamame (50 g) and cook another 5-7 minutes or until all vegetables are crisp tender - or cooked to your liking.

step 5

Stir in Teriyaki Sauce (90 mL) and Water (3 Tbsp), mix to combine until all veggies are covered in sauce.

step 6

Once spaghetti squash has cooked, cool for 5-10 minutes, then scrape all flesh out and add to teriyaki covered veggies.

step 7

Stir to combine, dish into two bowls, cover with Hemp Hearts (to taste) and serve! Enjoy!

step 7 Stir to combine, dish into two bowls, cover with Hemp Hearts (to taste) and serve! Enjoy!

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