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RECIPE
9 INGREDIENTS7 STEPS1HR 10MIN

Spaghetti Squash Veggie Teriyaki Bowl

4.9
7 Ratings
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
This Spaghetti Squash Veggie Teriyaki Bowl is a new favorite, both hearty and healthy, it's sure to satisfy that Chinese Takeout craving!

1HR 10MIN

Total Cooking Time

9

Ingredients
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
Ingredients
US / METRIC
Servings:
2
Serves 2
1
Medium Spaghetti Squash
2/3
Medium Red Bell Pepper, thinly sliced
1/2 cup
Carrot, sliced
1/2 cup
Sweet Onion, sliced
3/4 cup
Brussels Sprouts, chopped
1/2 cup
Edamame
6 Tbsp
Teriyaki Sauce
3 Tbsp
Water
to taste
Hemp Seeds
Sesame Seeds
(optional)
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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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