Spicy red chili paste provides a kick in this fat-free vegan Thai stir-fry. Using spaghetti squash for "noodles" keeps this healthy dinner recipe gluten-free and grain-free. Snap peas add a pop of color, but you can use frozen broccoli or green beans for quick and easy Asian flavor. Add tofu, tempeh, or edamame for extra vegetarian protein.
1medium spaghetti squash (about 1 1/2 pounds)halved and seeded
2teaspoonsred chili pasteor 2 teaspoons crushed red pepper flakes
4clovesgarlicthinly sliced
1tablespoontamari or soy sauce
2teaspoonsvegan Worcestershire sauce
1small onionthinly sliced
1red bell pepperthinly sliced
2cupssnap peas
1/4cupbasilthinly sliced
Instructions
Preheat oven to 375 F.
To Roast the Spaghetti Squash:
Place squash halves cut-side-down in a baking dish. Add enough water to come up 1/2 inch in the bottom of the pan. Bake the spaghetti squash until tender, 45-50 minutes. You can do this step ahead of time or see my quick trick for cooking the squash in the microwave.
When spaghetti squash is tender, you should be able to easily insert a fork between the flesh and the skin. Remove from the oven and let cool a few minutes. When spaghetti squash is cool enough to handle, use a fork to pull out the flesh in "noodles".
While the squash is roasting, though, you can prepare your stir-fry ingredients.
To prepare the Thai Basil Stir-Fry:
Combine the red chili paste (or red chili flake), garlic, tamari (or soy sauce), Worcestershire, and 1/4 cup water in a wide pan.
Cover and gently sweat 3-5 minutes, over medium heat, until aromatic.
Increase the heat to high. Add the onion and peppers to the pan. Saute over high heat until the peppers are tender, 5-7 minutes. Stir often to prevent burning. If the mixture starts to burn, lower the heat and add 1/4 cup water.
Add the snap peas and spaghetti squash noodles. Stir to combine.
Saute until the snap peas are tender, 3-4 minutes.
Add the basil and stir to combine.
Taste to adjust seasoning and add more tamari if needed. Serve immediately.
Video
Notes
MEDIUM Servings: 2 Ready In: 60 minutesChef's Tip: Use a fork to remove the spaghetti squash "noodles" once it's cooked. These healthy vegetable noodles taste just like pasta. Use as a gluten-free, grain-free option for any spaghetti dishChef's Plant-Based Tip: Sweet snap peas and basil help balance the spicy flavors in this healthy, plant-based, Asian stir-fry. Use Thai basil for even more authentic Asian flavorChef's Tip: Spicy red chili pasta, Siracha, gives this healthy, oil-free stir-fry its kick. Use more or less, depending on your tastes.Chef's Gluten-Free Tip: For a truly gluten-free recipe, be sure to use tamari instead of soy sauce. Tamari is made without wheat, making it a safe option for Asian Celiac recipesChef's Tips: For a faster version, microwave the squash 8-10 minutes. You can even roast (or microwave) your squash and slice your onion and bell pepper on the weekend so that you have a quick weeknight dinner, ready to go. For extra protein, you can add tofu, tempeh, or shelled edamame