This spaghetti squash stir fry was actually my husband’s idea. We had a lot of paleo friendly leftovers from the week and decided it would be delicious all together as a stir fry and it was! Everything was made ahead of time, from the slow cooked spaghetti squash to the shredded chicken and chopped vegetables. The last time I was at Whole Foods, I noticed that Coconut Secret which makes coconut aminos came out with a teriyaki sauce! It’s soy, gluten, and GMO free and completely organic and vegan. Be sure to salt your food though, unlike soy sauce or conventional teriyaki sauce, it doesn’t add any salty flavor.
Spaghetti Squash Stir Fry
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 4-6
Ingredients
- 1 large spaghetti squash
- 2 bone-in skin on chicken breasts
- 2 cups of chopped bell peppers (yellow, orange, and red)
- ½ cup chopped onion
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp Coconut Nectar Teriyaki Sauce
- 1 cup of water
Instructions
- Add a cup of water to slow cooker and steam spaghetti squash for 3 hours on high.
- Wrap baking sheet with aluminum foil for easy clean up. Grease with olive oil.
- Then add more olive oil to chicken and then sprinkle with salt and pepper
- Bake chicken for an hour at 350 degrees. When fully cooked shred chicken and set aside.
- When spaghetti squash is done, lift from slow cooker, carefully it will be hot.
- Then, cut spaghetti squash in half and scoop out seeds. Then peel out spaghetti squash and set aside.
- Dice bell peppers and red onion.
- Then, in a large saute pan or wok stir fry squash, bell pepper, onion, and shredded chicken together on medium to high heat for ten minutes with teriyaki sauce.