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

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 Seeds

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 (1/2 cup) , and Carrots (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 (1/3 cup) and Water (3 Tbsp) , 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!