Spaghetti squash is such a wonderful vegetable!

This week I was at my parents house in Connecticut, so I apologize that my pictures are looking yellow! I was lucky enough to have a whole week off from work with our winter vacation so I was glad to spend time back in my hometown with my parents.

I cooked all week long and my mom lost 2 pounds! She was so happy and I reminded her what eating high carb, low fat vegan can do for the body. Yeah mom!

One of our meals this week was spaghetti squash stir fry! This asian stir fry has great flavors of ginger, sesame oil and tamari! If you are not gluten free, feel free to use soy sauce, but my mom is gluten free so I made this just for her!

You’ll begin by slicing your spaghetti squash in half lengthwise- scooping out the guts and seeds and placing it on a baking sheet. Sprinkle it with salt, pepper and Chinese Five Spice! If you don’t have this laying around your house, I’m sure you have many of the spices in this mixture and you can make your own! Pop the squash in a 400 degree oven for 35 minutes. Let cool once done.


1 Tsp of each of the following

  • ground cinnamon
  • ground cloves
  • ground fennel seed
  • ground star anise
  • ground peppercorns

Mix all the spices to combine. Store in a cool dry place for up to 6 months.

While the squash is cooking, make your sauce for the stir fry. The recipe is below!

Add some sesame oil to a large skillet and cook the onion and garlic in the pan. Then add in your frozen bag of asian stir fry vegetables and cook for about 8 minutes or until the veggies are tender and cooked through.

Place in your cooked spaghetti squash (scoop the cooled flesh out with a fork) and add it to the skillet. Then top if off with your sauce and toss all together. Sprinkle on some scallions and serve while hot! MMM mmm mmm.

Spaghetti Squash Stir Fry

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author Melissa Crowe


For the Squash

  • 1 spaghetti squash medium-large
  • 1 tsp Chinese Five Spice powder
  • salt and pepper to taste

For the Sauce

  • 4 TBSP tamari or soy sauce
  • 2 TBSP rice vinegar
  • 1 tsp sesame oil
  • 1 tsp fresh grated ginger

For the Stir Fry

  • 1 tsp sesame oil
  • 1/2 cup onion chopped
  • 1 clove garlic minced
  • 1 16 oz bag asian stir fry vegetables frozen section
  • 3 scallions chopped


For the Squash

  1. Carefully slice open the spaghetti squash lengthwise and scoop out the seeds and guts with a spoon.

    Place the squash cut side up on a baking sheet and sprinkle with salt, pepper and the Chinese Five Spice Powder.

    Place in the oven at 400 degrees for 35 minutes. Once done, take out and let cool for about 10 minutes.

    Using a fork, scrape out the squash, you will see that small noodle like strands will pull away with the fork. Get it all out and set in a bowl.

For the Sauce

  1. Add all of the sauce ingredients together in a small dish and whisk till combine. Set aside.

For the Stir Fry

  1. In a large skillet, place your sesame oil in the pan and let heat up to a medium heat. Add in your chopped onion and garlic and cook for 2 minutes.

    Next add in your bag of frozen asian stir fry vegetables and toss to coat with the onion, garlic and oil. Let the vegetables cook for about 8 minutes or until cooked through and al dente. 

    Add in your scraped out spaghetti squash to the skillet along with your sauce and toss with tongs to mix everything together. Taste the mixture. If if needs more salt, pepper, tamari or sesame oil, add some more at this point.

    Top with the chopped scallions and serve while hot!

Recipe Notes

*If adding more sesame oil at the end, be sure not to add too much as it is very strong!


Xo, Melissa

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