Directions
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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 Onion (1/2 cup), and Carrot (1/2 cup), to a large sauté pan and cook over medium heat for 3-5 minutes.
Step 4
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.
Step 5
Stir in Teriyaki Sauce (6 tablespoon) and Water (3 tablespoon), 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 Seeds (to taste) and serve! Enjoy!
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