Asian Spaghetti Squash
Servings: 6 servings
Calories: 109kcal
This Asian Spaghetti Squash dish is the perfect vegetarian dish for a busy weeknight or pair it with your favorite protein for a delicious, balanced meal. Bursting with Asian flavor and loaded with fresh veggies, it comes together quickly and is such a fun switch up!!
Print Recipe
Ingredients
- 1 large spaghetti squash (800g) cooked
- 1/2 purple cabbage (400g) finely chopped
- 1 large bell pepper (175g) diced
- 1/4 cup shredded carrots (40g)
- 2 green onions (20g) chopped
- 2 Tbsp coconut aminos (30g)
- 2 Tbsp low-sodium soy sauce (30g)
- 1 Tbsp chili garlic sauce (15g)
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 cup whipped cream cheese (42g)
- 1/2 cup reduced-fat sharp cheddar cheese (56g)
Instructions
- Spray a large skillet with nonstick cooking spray. Add the cabbage, bell pepper, shredded carrots and green onions, and sauté on medium heat until tender, about 7-8 minutes.
- While the veggies are cooking, combine the coconut aminos, soy sauce, chili garlic sauce, salt, and pepper in a separate bowl.
- When the veggies are tender, add the sauce to the skillet. Stir well to combine, then cook for another 3-4 minutes.
- Turn heat off then add in the cream cheese and shredded cheese. Stir until evenly mixed and cheese is melted. Top with green onions and sesame seeds, if desired!
Notes
Lauren's Top Picks for Protein:
- Crock Pot Teriyaki Chicken
- Korean Beef
- Honey Garlic Salmon
- Ground Chicken
Nutrition
Serving: 1/6 of recipe(253g) | Calories: 109kcal | Carbohydrates: 18.8g | Protein: 3.2g | Fat: 2.3g | Saturated Fat: 1.2g | Fiber: 4.1g | Sugar: 9.1g