Spaghetti Squash “Fried Rice”

Spaghetti Squash “Fried Rice” is a Chinese side dish. One serving contains 184 calories, 7g of protein, and 6g of fat. This recipe serves 4. For $1.53 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. 1337 people have made this recipe and would make it again. Head to the store and pick up scallions, egg, spaghetti squash, and a few other things to make it today. It is brought to you by Slender Kitchen. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is great. Similar recipes are Swede Potato Soup With Fried Spaghetti Squash And Toasted Pepitas, Coconut Lime Butternut Squash Fried Rice, and Clean Eating Shrimp And Asparagus Spaghetti Squash Spaghetti.

Servings: 4

 

Ingredients:

1 cup baby carrots, chopped

1 egg

1 egg white

4 cloves garlic, minced

1-inch piece ginger, minced

1/2 head red (purple) or green cabbage, shredded

2 tsp vegetable or safflower oil, divided

5 scallions, chopped

1 tsp sesame oil

2 tbsp soy sauce (GF if needed)

1 spaghetti squash

Equipment:

microwave

knife

oven

frying pan

whisk

Cooking instruction summary:

Pierce your spaghetti squash all over with a knife. Microwave for 8-10 minutes until soft to the touch. Carefully open, scoop out the seeds, and pull into strands using a fork. You can also roast it in the oven.Heat 1 tsp of oil in your pan over medium high heat. Whisk together the egg and egg white. Season with salt and pepper. Add the eggs and cook until just scrambled. Remove and set aside.Add the sesame oil and remaining vegetable oil to the pan. Then add the scallions, cabbage, carrots, garlic, ginger, and any other veggies you like. Cook for 1-2 minutes until they just begin to soften.Add the spaghetti squash and cook for 2-4 more minutes, stirring constantly, until it begins to crisp up.Add the soy sauce and egg. Stir together and cook for 1 more minute.

 

Step by step:


1. Pierce your spaghetti squash all over with a knife. Microwave for 8-10 minutes until soft to the touch. Carefully open, scoop out the seeds, and pull into strands using a fork. You can also roast it in the oven.

2. Heat 1 tsp of oil in your pan over medium high heat.

3. Whisk together the egg and egg white. Season with salt and pepper.

4. Add the eggs and cook until just scrambled.

5. Remove and set aside.

6. Add the sesame oil and remaining vegetable oil to the pan. Then add the scallions, cabbage, carrots, garlic, ginger, and any other veggies you like. Cook for 1-2 minutes until they just begin to soften.

7. Add the spaghetti squash and cook for 2-4 more minutes, stirring constantly, until it begins to crisp up.

8. Add the soy sauce and egg. Stir together and cook for 1 more minute.


Nutrition Information:

Quickview
184k Calories
6g Protein
6g Total Fat
30g Carbs
29% Health Score
Limit These
Calories
184k
9%

Fat
6g
9%

  Saturated Fat
1g
6%

Carbohydrates
30g
10%

  Sugar
12g
14%

Cholesterol
40mg
14%

Sodium
628mg
27%

Get Enough Of These
Protein
6g
14%

Vitamin A
6082IU
122%

Vitamin C
69mg
84%

Vitamin K
76µg
73%

Manganese
0.73mg
37%

Fiber
7g
29%

Vitamin B6
0.58mg
29%

Potassium
698mg
20%

Folate
73µg
18%

Vitamin B3
3mg
17%

Magnesium
59mg
15%

Iron
2mg
14%

Vitamin B2
0.24mg
14%

Vitamin B5
1mg
14%

Calcium
137mg
14%

Vitamin B1
0.19mg
13%

Phosphorus
114mg
11%

Selenium
7µg
10%

Vitamin E
1mg
9%

Copper
0.19mg
9%

Zinc
1mg
7%

Vitamin B12
0.1µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
Widget by spoonacular.com

 

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