Stir fry Spaghetti Squash

Stir Fried Spaghetti Squash

I  love spaghetti squash!  It is one of the most versatile vegetables to use for dinner.  I like to think of it as a surprise inside the bright yellow outer shell.  When baked the inside is filled with hot, steaming strands of yellow squash that are a great substitute for pasta.  We usually have it as a spaghetti for dinner one evening and the leftover is used in a stir fry.  I try to use lots of the vegetables from our Bountiful Basket in the stir fry.  I hope you will enjoy this recipe!

Stir fry Spaghetti Squash

Prep Time:

Cook Time:

Stir fry Spaghetti Squash


  • 1 spaghetti squash
  • leftover brussel sprouts
  • 3-4 strips of bacon leftover from breakfast
  • 1 onion diced
  • summer or zuchinni squash, sliced thinly
  • red bell pepper, thinly sliced
  • any leftover vegetables you want to add!
  • Butter or olive oil
  • salt/ pepper to taste
  • Herbs - basil, chives, parsley, 1 -2 cloves diced garlic


  1. Pierce the spaghetti squash several times for air release during baking
  2. Bake spaghetti squash at 375 for 45 minutes on foil lined baking pan
  3. Slice in half length-wise - careful, it will be very, very hot!
  4. Using a fork, scrape out the spaghetti threads from inside of the squash and reserve
  5. Discard any seeds
  6. Heat a skillet with butter and olive oil
  7. Add onion, diced garlic, and all other vegetables
  8. Saute until warm
  9. Add spaghetti squash noodles
  10. Add herbs, salt and pepper to taste
  11. Crumble the leftover bacon over the top and stir in
  12. Saute and toss thoroughly to heat and combine
  13. Serve immediately with a nice salad and garlic toast!





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