Spaghetti Squash Veggie Teriyaki Bowl

Recipe

9 INGREDIENTS • 7 STEPS • 1HR 10MINS

Spaghetti Squash Veggie Teriyaki Bowl

4.9

7 ratings

This Spaghetti Squash Veggie Teriyaki Bowl is a new favorite, both hearty and healthy, it's sure to satisfy that Chinese Takeout craving!

Spaghetti Squash Veggie Teriyaki Bowl

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

This Spaghetti Squash Veggie Teriyaki Bowl is a new favorite, both hearty and healthy, it's sure to satisfy that Chinese Takeout craving!

1HR 10MINS

Total Time

$19.11

Cost Per Serving

Ingredients

Servings

2

US / Metric

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

1/3 cup

3 Tbsp

Water

to taste

or Sesame Seeds

optional

Nutrition Per Serving

VIEW ALL

Calories

549

Fat

9.3 g

Protein

16.9 g

Carbs

116.1 g

Spaghetti Squash Veggie Teriyaki Bowl

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

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 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 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 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 Hearts (to taste) and serve! Enjoy!

step 7 Stir to combine, dish into two bowls, cover with Hemp Hearts (to taste) and serve! Enjoy!

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