Asian Spaghetti Squash Recipe

• 1 x Spaghetti squash (3 to 3 1/2 lb)
• 2 Tbsp. Extra virgin olive oil
• 1 x Garlic clove, chopped
• 3 Tbsp. Scallions, minced
• 1 c. Broccoli florets
• 1 med Carrot, sliced
• 3 Tbsp. Soy sauce or possibly tamari, low- Cayenne pepper to taste
• 1/4 c. Vegetable broth

1. Preheat oven to 375 degrees.
2. Cut spaghetti squash in half lengthwise and remove seeds.
3. Place squash, cut side down, in a large baking dish and add in water to a depth of 1/2".
4. Bake 45 to 60 min or possibly till shell is tender and inside of squash is very soft.
5. Remove from oven.
6. Scrape inside of squash with a fork to remove spaghetti-like flesh.
7. Set aside and reserve shells.
8. In a wok or possibly large skillet, heat oil and saute/fry garlic and scallions.
9. Add in broccoli, carrot and water chestnuts and stir fry till tender-crisp.
10. Add in soy sauce and cayenne pepper and stir to combine.
11. Gently stir in squash and vegetable broth and heat through.
12. Transfer squash mix to shells and serve.

extra virgin olive oil, garlic, scallions, broccoli florets, carrot, soy sauce, vegetable broth

Taken from cookeatshare.com/recipes/asian-spaghetti-squash-70553 (may not work)