Spaghetti Squash “Fried Rice” - Slender Kitchen
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Spaghetti Squash “Fried Rice”

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125
Calories 
16g
Carbs 
5g
Fat 
5g
Protein 
2
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

Recipe

Lately I have been doing a lot of experimenting with lower carb/paleo/gluten-free cooking. I am not giving up carbs completely, but find that the more I eliminate processed carbs and high gluten foods, the better I feel and the more energy I have. With that said, I still find it hard to find lower carb side dishes that feel more substantial than plain veggies or salads and a girl can only eat so much cauliflower rice. After cauliflower, spaghetti squash is my next go to and a couple of nights ago I decided to whip up some “fried rice” using spaghetti squash as the base. It turned out great with all the flavors or fried rice without all the fat.

Prep Time

Spaghetti Squash “Fried Rice”

5
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 4 cups spaghetti squash
  • 2 tsp vegetable oil
  • 1 tsp sesame oil
  • 1 U egg
  • 1 U egg white
  • 5 U scallions, chopped
  • 2 cups red cabbage, shredded
  • 1 cup carrots, chopped
  • 4 U cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp soy sauce (GF if needed)

Nutritional Facts

Serving Size: 
1 cup (218g)
Amount Per Serving
Calories 125
Calories from Fat 49
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 47mg
16%
Sodium 532mg
23%
Total Carbohydrate 16g
5%
Dietary Fiber 4g
15%
Sugars 7g
Protein 5g

Directions

  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. Whisk together the egg and egg white. Season with salt and pepper. Add the eggs and cook until just scrambled. Remove and set aside.
  3. 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.
  4. Add the spaghetti squash and cook for 2-4 more minutes, stirring constantly, until it begins to crisp up.
  5. Add the soy sauce and egg. Stir together and cook for 1 more minute.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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