Spaghetti Squash “Fried Rice”

Prep Time10 minsCook Time10 minsTotal Time20 mins

Spaghetti squash replaces the typically starchy rice making this a great variety in your meal line up.
Make sure to uses tons of veggies! Fit it to your personality flavor! You also can use whatever leftover meat you have on hand, shredded chicken, ground beef or spicy pork pieces or leave it meatless.

1 Medium Spaghetti squash, cooked and shredded

2 Eggs, scrambled and chopped in pieces

3 tbsp Soy sauceCoconut aminos can be used

2 tbsp Red chile paste If you don’t want the spicy heat, leave out. Or crushed red pepper can be substituted.

2 tbsp Grated ginger

1 Garlic clove, minced

1 tsp Sugar

¾ cup Each; chopped carrots, corn, peas, bell peppers, celery, green onions

¼ cup White onion, chopped

¼ cup Oil

2 cups Cooked meatIf using; Shredded chicken, chopped pork, ground beef

Mix together the soy sauce, red chile paste, ginger, garlic and sugar.
Heat a wok, or large skillet over med-high heat. Add oil. Sauté veggies until carrots are cooked, but still crunchy. About 5-7 minutes. Add onion and cook until translucent.
Add spaghetti squash and cook until slightly fried, or at least heated thru.
Add meat, if using.

Add mixed sauce and cook until heated thru. Taste and add more soy sauce if needed.
Stir in egg, top with fresh cilantro and serve hot!

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Spaghetti Squash “Fried Rice”