It’s officially fall, and that means it’s officially spaghetti squash season! I’m a big fan of spaghetti squash and actually prefer it over regular noodles…and I was once a HUGE pasta lover! I love getting in veggies anywhere that I can, and spaghetti squash is one of those veggies that’s super versatile and easy to use in a variety of recipes.
While my Spaghetti & Meatball Casserole, my Pesto Chicken Casserole, and my Bacon & Chive Spaghetti Squash Fritters are always a huge hit and a great way to use spaghetti squash, I thought I’d completely switch it up today with this Spaghetti Squash Beef Stir-fry recipe! This dish reminds me of eating chow mein, as it’s delicious, satisfying and has the great Asian flavor, minus any of the soy or gluten!
I typically cook my spaghetti squash in the oven, but you can easily cook it in your Instant Pot as well!
Enjoy this recipe for my Spaghetti
Squash Beef Stir-fry!
Spaghetti Squash Beef Stir-fry
Equipment
- Stovetop
- Oven
Ingredients
- 1 small spaghetti squash
For the Sauce:
- 1/2 cup coconut aminos
- 3 cloves garlic, minced
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon fish sauce
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
For the Stir-fry:
- 1 tablespoon coconut or avocado oil
- 1 small yellow onion, sliced
- 1 red bell pepper, cut into bite sized pieces
- 1/2 small head green cabbage, sliced thin
- 4 ounces mushrooms, sliced (approximately 1 cup)
- 1-1 1/2 pounds New York or top sirloin steak, sliced into thin, bite sized pieces
Remaining Ingredients:
- 1 tablespoon arrowroot starch mixed with 1 tablespoon water, to create a slurry
- Toasted sesame oil (optional)
Instructions
- Preheat your oven to 425 degrees. Cut the spaghetti squash in half, widthwise. Place the squash face down on a baking sheet lined with parchment paper , and bake for 30-40 minutes, or until the skin is soft and the threads of the squash come out easily with a fork.
- Place all of the sauce ingredients into a small bowl, stir and set aside.
- Meanwhile, add the coconut or avocado oil to a large pan over medium-high heat. Once the pan is hot, add the onion, bell pepper, cabbage and mushrooms to the pan. Sauté until the veggies soften, approximately 4-5 minutes. Place the veggies into a clean bowl and set aside.
- Add the steak to the pan, adding more coconut/avocado oil if needed, and sauté until the steak is cooked to your liking. Be sure not to overcrowd the pan so that the steak actually sears instead of steaming it. Place the steak into the bowl with the veggies and set aside.
- Reduce the heat to medium-low and pour the sauce into the pan. Pour the arrowroot slurry into the pan while whisking, to prevent any clumps. Once the sauce has thickened, add the veggies and steak back to the pan and stir to combine with the sauce. Add the spaghetti squash threads to the pan (you can add as little or as much as you'd like), and stir once more. Season with salt and pepper, to taste. Top with sesame seeds, chives or scallions, and a drizzle of toasted sesame seed oil. ENJOY!
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