This Spaghetti Squash Veggie Teriyaki Bowl is a new favorite, both hearty and healthy, it's sure to satisfy that Chinese Takeout craving!
Author: Lemons and Basil
Red Bell Pepper
, thinly sliced
or Sesame Seeds
Preheat oven to 425 degrees F (220 degrees C).
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)
Carrots (1/2 cup)
, to a large sauté pan and cook over medium heat for 3-5 minutes.
Brussels Sprouts (3/4 cup)
Edamame (1/2 cup)
and cook another 5-7 minutes or until all vegetables are crisp tender - or cooked to your liking.
Teriyaki Sauce (1/3 cup)
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 Seeds (to taste)
and serve! Enjoy!
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.