Spaghetti Squash Veggie Teriyaki Bowl

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

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

Teriyaki Sauce

45 mL

Water

to taste

Hemp Hearts

or Sesame Seeds

(optional)

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 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 5

Stir in Teriyaki Sauce (90 mL) and Water (45 mL) , 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!