Vegan Creamy Asian Spaghetti Squash
A delightful vegan dish with creamy coconut sauce and vibrant vegetables, perfect for a low-carb dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 1 medium spaghetti squash
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 carrots, julienned
- 1 cup coconut milk
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Heat sesame oil in a pan over medium heat. Add garlic and ginger to the pan and sauté for 1 minute until fragrant.
- Add broccoli, bell pepper, and carrots to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender yet still crisp.
- Pour in the coconut milk and soy sauce, stirring to combine. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Remove the squash from the oven. Using a fork, shred the flesh to create spaghetti-like noodles.
- Combine the squash noodles with the vegetable mixture in the pan, stirring well. Season with salt and pepper as needed.
- Serve hot, garnished with fresh cilantro or green onions for a pop of flavor and color.
Notes
For a creamier sauce, opt for full-fat coconut milk. Feel free to customize with your favorite vegetables or add protein like tofu or tempeh.