I ended up deciding to make a stir fry, using the spaghetti squash “noodles” in the place of rice. Plus, I used the stir fry as an opportunity to use up all the veggies that have been sitting in my fridge.
Though this stir fry takes a while to make, the steps are really easy.
Here’s what you need:
1 spaghetti squash
Veggies: I used an onion, green pepper, mushrooms, and even peas
1 tbsp canola oil
1 cooked, cubed chicken breast
1/4 tsp sesame oil
1 tbsp rice vinegar
1/4 cup hoisin sauce
sriracha, to taste
Start by pre-heating the oven to 375. Slice the squash in half lengthwise and scoop out the seeds. Place each half cut side down on a cookie sheet.Once the oven reaches temperature, put the squash in for about 55 minutes, checking after 45 minutes to make sure your squash doesn’t turn to mush.
I got a large amount – much more than I expected – from the one squash.