On a personal note, I always feel fantastic in my clothes the day after I eat spaghetti squash. So, last night I enjoyed a tasty meal. This morning, my jeans feel better. What's not to love?
Source: Side Chef | Serves: 2 | Time: 1 hr 10 min
Changes: skipped edamame
Ingredients
1 medium #SpaghettiSquash
1 small red bell pepper , thinly sliced
1/2 cup #carrots , sliced
1/2 cup sweet onion, sliced
3/4 cup #BrusselsSprouts, chopped
1/3 cup teriyaki sauce
3 tbsp water
Sesame seeds, to taste
Instructions
Preheat oven to 425F.
Cut spaghetti squash lengthwise, remove seeds and add to cookie sheet faced down. Bake for 45-50 minutes or until flesh can be combed with a fork and has a pasta-like texture. Set aside to cool.
When the squash has about 10 minutes to go, add bell pepper, sweet onion, and carrots, to a large sauté pan and cook over medium heat for 3-5 minutes.
Add brussels sprouts and cook another 5-7 minutes or until all vegetables are crisp tender.
Stir in teriyaki sauce and water, mix to combine until all veggies are covered in sauce.
Once spaghetti squash has cooked, cool for 5-10 minutes, then scrape all flesh out and add to teriyaki covered veggies.
Stir to combine, dish into two bowls, cover with sesame seeds and serve.