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:

Equipment:

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:

covered percent of daily need