By: Kayleigh Lockhart
Kayleigh Lockhart is currently studying naturopathic medicine. She started her wellness journey back in high school, and quickly fell in love with educating others about healthy eating choices. Here, she shares her recipe for Spaghetti Squash Stir Fry.
One of my favorite things about cooking is coming up with recipes that are simple to follow, easy to make and taste amazing both as same-day or meal-prepped dishes! This Spaghetti Squash Stir Fry is the best of both worlds.
I am always striving to add more vegetables into each meal, but sometimes that can be hard. Eating vegetables without flavorful variety can make eating carrots, broccoli and more really boring. So, instead of eating my vegetables without enjoyment, I decided to come up with a way to incorporate them into something that’s fun to make and is super delicious!
This stir fry is packed full of nutrients because it calls for a range of vegetables and the addition of Vital Proteins Beef Bone Broth Collagen, sesame seeds and caraway seeds. The combination of all these ingredients creates a deep flavor that will leave you wanting more. And in this case, more is better, and seconds are recommended!
Spaghetti Squash Stir Fry
Yields 4-5 servings of Spaghetti Squash Stir Fry
- 1 large spaghetti squash
- 1 red bell pepper
- 3 heads of broccoli
- 3 large carrots
- 2 scoops Vital Proteins Beef Bone Broth Collagen
- 4 cloves of garlic
- 1 small white or yellow onion
- Sesame seeds
- Caraway seeds
- Start by prepping the spaghetti squash, as it will take the longest to cook. Cut off ones of the ends (only a small slice) so you can lay the squash vertically on a chopping board.
- Cut through straight down the middle, starting at the top. If the squash is smaller or easier to cut, you can cut right through. If not, cut the top off of the other end, and meet the slice in the middle.
- Take a spoon and clean out the seeds and meat of the squash. It should be scraped clean and have no extra remains in the center.
- Using a fork or knife, flip the squashes over and poke holes on the outside, like you would a potato, to let the steam out.
- Coat the inside with some avocado oil or butter and bake the squashes inside facing down (the outside halves that you poked should be facing up).
- Bake on 400°F for about 20 minutes, then check on the squashes by flipping them over and using a fork to scrape the insides. This will let you know how cooked the squash is. If it falls off very easily, it is close to being done. If it is hard, it needs to cook for a little while longer.
- Flip the squashes back over and continue to cook, checking every 8-10 minutes on the softness. Once the squashes are cooked to your liking, take them out of the oven and use a fork to completely scrape down the insides until each squash is in noodle form. You can throw out the shells or save them for later to be re-stuffed as bowls.
- While the squashes are baking, peel and cut the carrots into thin strips, along with the bell peppers, onions and chopped garlic.
- Place the carrots and broccoli heads into a pan with a small amount of water and cover with a lid, allowing them to simmer. These will take longer to cook through than the others.
- Once tender, remove the water and add the bell peppers, onions and garlic to the vegetables with oil or butter and allow them to sauté.
- Add the spaghetti squash to the mix of all the vegetables, and a pinch of caraway seeds, a good amount of sesame seeds and two scoops of Vital Proteins Beef Bone Broth Collagen to the pot.
- Stir all ingredients together, cover with a lid for about 5 minutes to assure the spaghetti squash is warm and the Bone Broth is simmered in well, and remove from the stove to serve!