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!

Total Time

1hr 10min

4.9

7 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

Medium Spaghetti Squash

•

2/3

Medium Red Bell Pepper , thinly sliced

•

1/2 cup

Carrots , sliced

•

1/2 cup

Sweet Onions , sliced

•

3/4 cup

Brussels Sprouts , chopped

•

1/2 cup

Edamame

•

1/3 cup

Teriyaki Sauce

•

3 Tbsp

Water

•

to taste

Hemp Hearts

or Sesame Seeds

(optional)

Cooking Instructions

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

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.

When the squash has about 10 minutes to go, add Red Bell Pepper (2/3) , Sweet Onions (1/2 cup) , and Carrots (1/2 cup) , to a large sauté pan and cook over medium heat for 3-5 minutes.

Add Brussels Sprouts (3/4 cup) and Edamame (1/2 cup) and cook another 5-7 minutes or until all vegetables are crisp tender - or cooked to your liking.

Stir in Teriyaki Sauce (1/3 cup) and Water (3 Tbsp) , 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 Hearts (to taste) and serve! Enjoy!

Nutrition Per Serving

CALORIES

549

FAT

9.3 g

PROTEIN

16.9 g

CARBS

116.1 g