Asian Spaghetti Squash

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 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!!

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Ingredients

1 large spaghetti squash cooked (800g)
1/2 purple cabbage finely chopped (400g)
1 large bell pepper diced (175g)
1/4 cup shredded carrots 40g
2 green onions chopped (20g)
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:

LFF Crock Pot Teriyaki Chicken
LFF Korean Beef
LFF Honey Garlic Salmon
Ground Chicken

I highly recommend drizzling with Skinny Yum Yum sauce!

MFP Entry: LFF Asian Spaghetti Squash

Nutrition