Spaghetti Squash Stir-Fry is a healthy spin on a traditional beef stir-fry, except without rice or noodles!
Spaghetti Isn’t Always Italian…or Pasta!
Although the term “spaghetti” squash makes one think Italian, this versatile squash can be used in dishes of any ethnicity. For instance, if preparing for an Indian cuisine, use cardamon, turmeric, coconut milk, etc. Mediterranean, consider adding fresh tomatoes, eggplant, oregano, basil or sage.
Squash is naturally low-fat, gluten and cholesterol-free. One cup of squash provides ample doses of both Omega 3 and 6, as well as a mega dose of vitamins A and C. The content of vitamin A relative to daily values is over 450%! Vitamin A enhances antioxidant levels, as well as skin and vision support. Vitamin C comes in second with approximately 80% of daily value. Squash is also high in those minerals we take for granted such as folate, magnesium, potassium and phosphorous.
This recipe offers additional vitamin and minerals through the inclusion of red bell peppers, carrots, bean sprouts, water chestnuts and beef. Water chestnuts provide flavanoid antioxidants, as well as about 10% of the daily values of copper, manganese, riboflavin and vitamin B6. Bean sprouts are naturally high in fiber, low-fat, cholesterol and gluten-free, and provide an ample amount of vitamin C. Red bell peppers provide a large amount of vitamin C, and carrots provide cartenoids and beta-carotene. Beef provides Omega 6, protein, potassium and calcium.
Spaghetti Squash is an excellent substitute for fried rice in this stir-fry dish!
- 1 spaghetti squash
- 1-11/2 lbs flank steak
- 1 red bell pepper
- 1 can water chesnuts drained
- 1 can bamboo shoots drained
- 2 carrots chopped
- 1 tablespoon toasted sesame oil
- 1/2 cup red wine vinegar
- Tamari or Soy Sauce- to taste Tamari is Gluten-Fre
- 1/2 medium onion sliced
Blanch squash: Place entire squash in dutch oven and add water almost to cover squash. Bring to medium-high heat. Turn squash occasionally with tongs to ensure entire squash is submerged in hot water). Using tongs, remove squash when outer shell is tender (soft enough to slice with a sharp knife).
Preheat oven to 350º
Once squash is tender, remove from water with tongs, allow to cool
After squash has cooled, cut lengthwise
Remove seeds with a spoon
In a baking dish, place both halves of squash cut-side down; add 1 inch water to pan. Place in oven for 35 - 40 minutes
Once squash halves are done, take a fork and scrape out the "spaghetti" looking strings. Put them in a bowl; lightly salt and pepper
While squash is cooking, lightly salt and pepper steak; place steak in big plastic bag or pan and pour vinegar over it. Allow to sit until squash is done.
In a big skillet, heat sesame oil; add steak to oil and seer on both sides until they are brown; remove from skillet, slice into bite sized pieces and set aside covered with foil
In the same skillet on medium-high heat, add onions, carrots, red bell pepper and beef. Keep ingredient constantly moving in the skillet; once the beef is at desired temperature, add water chestnuts and bamboo shoots.
Cook the entire combination on a relatively high heat, but not for long. You want the vegetables to be somewhat crunchy.
Plate spaghetti squash as the base of the dish. Build the plate by adding the beef mixture with vegetables.
Add Tamari or Soy sauce to taste; garnish with scallions
- Enhance the nutritional value of this dish by adding mushrooms; cook them with the onions
- Add snow peas, broccoli or baby corn