Spaghetti Squash Stir Fry - so yummy!

 https://minimalistbaker.com/spaghetti-squash-stir-fry/#wprm-recipe-container-84242

Spaghetti Squash Stir-Fry

An easy, colorful stir-fry with spaghetti squash noodles, flavorful tofu, and tons of fresh veggies! Just 10 ingredients required for this plant-based main or side!

Author Minimalist Baker

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3 (Servings)

Course Entrée, Side

Cuisine Chinese-Inspired, Gluten-Free, Grain-Free, Vegan

Freezer Friendly No

Does it keep? 2-3 Days

Ingredients

TOFU optional

• 1 (14-ounce) block extra firm tofu [I substituted steak. Yum.]
• 1 Tbsp toasted sesame oil (or sub avocado oil)
• 1 Tbsp coconut aminos (or tamari) [Soy sauce]

STIR-FRY

• 3 cups cooked spaghetti squash* (~1 small (2 lb) or 1/2 large (5 lb))
• 1 Tbsp toasted sesame oil (or sub avocado oil)
• 3 cups sliced shiitake mushrooms (~8 ounces) [I used fresh corn sliced off the cob and beets, instead of the mushrooms and peppers, because that's what I had. It was delicious and unique, and it turned the spaghetti squash pink/purple!]
• 1 medium red bell pepper, diced
• 2 large cloves garlic, minced
• 1 Tbsp freshly minced ginger
• 4 stalks green onions, thinly sliced (optional)

SAUCE

• 2 Tbsp peanut butter (or other nut/seed butter)
• 2-3 Tbsp coconut aminos (or half as much tamari) [soy sauce]
• 1 Tbsp maple syrup [or honey]
• 1 Tbsp lime juice
• 1-2 tsp chili garlic sauce (optional // or sub red pepper flakes to taste)

FOR SERVING optional

• Lime wedges
• Thinly sliced green onion
• Freshly chopped cilantro
• Chopped peanuts

Instructions

• TOFU (optional): Preheat the oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Drain liquid from the tofu and wrap the block of tofu in a clean dish towel to dry it out a bit. Then cut into 1/2-inch cubes and place on the parchment-lined baking sheet. Add toasted sesame oil and coconut aminos and toss to coat. Spread into an even layer and bake for 25-30 minutes, flipping halfway through, or until golden brown with crispy edges. Set aside.
• SPAGHETTI SQUASH: If you don’t already have leftover cooked spaghetti squash, prepare at this time in either the Instant Pot or oven. The Instant Pot is our preferred method when short on time and the oven is preferred for superior flavor. Shred with a fork and set aside.
• SAUCE: Prepare sauce by adding all ingredients (peanut butter, coconut aminos or tamari, maple syrup, lime juice, and chili garlic sauce (optional)) to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime juice for acidity, maple syrup for sweetness, peanut butter to thicken, or coconut aminos for saltiness and depth of flavor. Set aside.
• STIR-FRY: Heat a large skillet over medium-high heat. Once hot, add sesame oil, mushrooms, and bell pepper. Cook, stirring occasionally, for 4-6 minutes or until tender. Reduce heat to medium if browning too quickly. Add garlic, ginger, and green onion (optional) and cook for 1 minute or until fragrant. Add tofu, 3 cups cooked spaghetti squash (adjust amount if altering number of servings), and sauce, and stir to coat evenly with sauce. Cook for 2 minutes or until warmed.
• GARNISH: Optionally, garnish with lime wedges, sliced green onion, cilantro, and chopped peanuts. Add sriracha or chili garlic sauce for a little more heat.
• Best when fresh. Leftovers will keep covered in the refrigerator for up to 2-3 days. Reheat in the microwave or in a skillet over medium heat until warmed. Not freezer friendly. [Um, well, I froze some. I guess we'll see how that goes...]