Spaghetti Squash “Fried Rice”
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 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)
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.