Foodie Friday: Stir Fry Boats

Foodie Friday: Stir Fry Boats

Happy Foodie Friday! Although this week was a tiring and busy one, it wasn’t too bad overall. This weekend I’ve got some family time planned on Saturday and Sunday and am looking forward to it! So, I am pretty pumped about today’s Stir Fry Boats because: 1. I love food in it’s own little boat 2. Spaghetti Squash is amazing 3. This showcases all of my favorite Asian flavors! We’ve got a fancy looking, simple dish that’s both vegan and gluten free.  

Stir Fry Boats (GF+V)

Ingredients:

  • 1 Spaghetti Squash (Apparently I got the world’s largest!)
  • 1 Can of no salt added carrots or 2-3 fresh carrots peeled and sliced
  • Bok Choy (1 bunch)
  • 1 Teaspoon Garlic Powder
  • Green Onion (1 bunch)
  • 1/3 Cup Tamari
  • 1 Tablespoon Peanut Butter
  • 1/2 Teaspoon Sesame Oil
  • 1 Teaspoon Onion Powder
  • 1 Tablespoon sriracha
  • Spoonful of coconut oil
  • Salt & Pepper to Taste
  • Optional sesame seeds for garnish

Directions:

  • Preheat the oven to 425 Degrees.
  • Poke holes with a fork in to spaghetti squash and microwave 5-7 minutes to soften squash.
  • Cut Spaghetti Squash in half and remove all seeds.
  • Rub Coconut Oil on to squash and place skin side down on a lined baking sheet. Bake 35-45 minutes in the oven or until squash is fork tender.
  • In the meantime, saute Bok Choy, carrots, and green onion in water or olive  oil until soft (2-3 minutes) set aside.

  • Combine Peanut butter, seasonings, sesame oil, and Tamari in small bowl. Whisk until a thick sauce forms.
  • Once Squash is tender, run a fork through to form the spaghetti like noodles. Add to veggie mixture.
  • Add sauce to veggies and squash tossing to combine.

  • Place mixture back in to Squash skins and bake 5-7 minutes in the oven.

  • Top with optional sesame seeds and dig in!

Favorite Asian flavor? Favorite squash dish?

Tell me in the comments below!

You May Also Enjoy:

Spicy Garlic Wine Zoodles

Festive Spaghetti Squash Bake

Maple Roasted Acorn Squash

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17 thoughts on “Foodie Friday: Stir Fry Boats

  1. YUM! Sign me up!! I only recently learned the trick about microwaving the squash to make it easier to cut!! I always avoided spaghetti squash in the past because I was afraid I’d chop off my fingers in the process of making something!

  2. Yum! We’re obviously been thinking the same! I have been craving spaghetti squash in a bad way! I need to pick up a couple and get busy eating them! 🙂 This looks delicious. I love stir fry and it sounds so good in the boat! I love your picture at the top!

  3. Asian noodles are one of my favorites! You and Cora from My Little Tablespoon are totally inspiring me to go get some squash next week, hopefully, and start stuffing them with your creations!

    • I know Cora had so many good squash recipes on Friday!! You should definitely get some–I’m on a total spaghetti squash kick right now!

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