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Butter Soy Sauce Spaghetti Squash Stir-Fry

Give spaghetti squash a butter soy sauce treatment to turn it into a delicious zero-carb dish. You can enjoy it as a main dish or as a side dish with steamed rice.
Butter Soy Sauce Spaghetti Squash Stir-Fry.

Butter Soy Sauce Spaghetti Squash Stir-Fry.

I have never seen a spaghetti squash before coming to the United States, but I am a big fan of butter soy sauce stir-fry, and roasted spaghetti squash is perfect for a butter soy sauce dish.

Spaghetti squash gets its name because once you cook it, the meat turns into spaghetti-like strands. If you are on a no-carb diet, this squash can fool you into thinking that you are eating spaghetti and not vegetables.

Once you try this recipe and decide that you love a spaghetti squash dish, you can always follow my recipe up to the roasting part. Then use the roasted spaghetti squash to prepare other recipes.

Ingredients for butter soy sauce spaghetti squash stir-fry: spaghetti squash, butter, soy sauce, bacon, garlic, mushroom, scallions, salt, and pepper.

Ingredients for butter soy sauce spaghetti squash stir-fry: spaghetti squash, butter, soy sauce, bacon, garlic, mushroom, scallions, salt, and pepper.

Ingredients for butter soy sauce spaghetti squash stir-fry

To prepare roasted spaghetti squash, we will need spaghetti squash, olive oil, salt, and pepper.

Spaghetti squash weighs between 4 to 8 lbs or 1.8 to 3.6 kg. The squash I use to prepare this recipe weighs about 2 kg (or 4.5 lb), so depends on your squash, you may need to increase or decrease the amount of salt and pepper to suit your taste.

For the butter soy sauce stir-fry, we will need butter, bacon, mushroom, garlic, soy sauce, scallions, salt, pepper, and optionally, chili flakes.

Again, if your squash is heavier than the one I use, feel free to increase the amount of salt, pepper, or even soy sauce to suit your taste.

(Left) Raw spaghetti squash, halved, seeds removed, drizzled with olive oil, and sprinkled with salt and pepper. (Right) Oven-roasted spaghetti squash, use a fork to scrape the strands.

(Left) Raw spaghetti squash, halved, seeds removed, drizzled with olive oil, and sprinkled with salt and pepper. (Right) Oven-roasted spaghetti squash, use a fork to scrape the strands.

How to roast a spaghetti squash

Preheat oven to 200 Celsius (400 Fahrenheit). Cut the spaghetti squash into two, remove the seeds, brush with olive oil, and sprinkle with salt and pepper. Roast for 40 minutes, turning halfway until the squash is soft.

TIPS: You can cut the squash into two halves on the long side (from pole to pole) or the short side (around its equator). Know that the strands run around the equator, so if you want longer strands, cut it around its equator as I do.

Once the squash is cool enough to handle, use a fork to scrape the strands. I find it easier to work from the outside toward the center. Reserve the spaghetti squash strands and discard the skin.

(1) Melt butter and fry bacon. (2) Sauté mushrooms and garlic. (3) Add roasted spaghetti squash. (4) Season with soy sauce, salt, pepper, and chili flakes (if using).

(1) Melt butter and fry bacon. (2) Sauté mushrooms and garlic. (3) Add roasted spaghetti squash. (4) Season with soy sauce, salt, pepper, and chili flakes (if using).

How to prepare butter soy sauce stir-fry

1. Fry bacon

Melt butter in a large frying pan over medium heat. Add bacon and fry until it starts to crisp.

2. Sauté mushrooms and garlic

Add mushrooms into the frying pan, sauté until they wilt and the liquid is almost dry. Add garlic and fry for 30 seconds, or until fragrant.

3. Add spaghetti squash and seasonings

Add reserved spaghetti squash strands to the pan, along with soy sauce, salt, pepper, and chili flakes (if using). Mix well, and continue stirring until the squash has absorbed all the liquid.

4. Add scallions

Add the scallions and toss gently to mix. Turn off the heat, transfer to a serving plate, and serve immediately.

Butter Soy Sauce Spaghetti Squash Stir-Fry.

Butter Soy Sauce Spaghetti Squash Stir-Fry.

Butter Soy Sauce Spaghetti Squash Stir-Fry

5.0 from 1 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 4

Print Recipe

Ingredients

  • Roast spaghetti squash
  • 1 spaghetti squash (~ 2 kilogram / 4.5 lb)
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Spaghetti squash stir-fry
  • 2 tablespoon butter
  • 2 slices bacon, cut into 1-inch pieces
  • 350 gram (8 oz) mushroom, thinly sliced
  • 4-6 cloves garlic, minced
  • 3 tablespoon soy sauce
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1/2 teaspoon chili flakes, or to taste (optional)
  • 3-4 scallions, thinly sliced

Instructions

  1. Roast spaghetti squash: Preheat oven to 200 Celsius (400 Fahrenheit). Cut the spaghetti squash into two, remove the seeds, brush with olive oil, and sprinkle with salt and pepper. Roast for 40 minutes, turning halfway until the squash is soft.
  2. Obtain spaghetti squash strands: Once the squash is cool enough to handle, use a fork to scrape the strands. I find it easier to work from the outside toward the center. Reserve the spaghetti squash strands and discard the skin.
  3. Fry bacon: Melt butter in a large frying pan over medium heat. Add bacon and fry until it starts to crisp.
  4. Sauté mushrooms and garlic: Add mushrooms into the frying pan, sauté until they wilt and the liquid is almost dry. Add garlic and fry for 30 seconds, or until fragrant.
  5. Add spaghetti squash and seasonings: Add reserved spaghetti squash strands to the pan, along with soy sauce, salt, pepper, and chili flakes (if using). Mix well, and continue stirring until the squash has absorbed all the liquid.
  6. Add scallions: Add the scallions and toss gently to mix. Turn off the heat, transfer to a serving plate, and serve immediately.
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Indonesian Kitchen

Comments

  • Milky Milky says:

    Had everything but the squash, so I just made it with plain-ol' spaghetti. You'd think bacon grease plus butter is going to be an oily slop, but hoo-boy, it's pure decadence. As long as it's got those bacon-y, garlicky mushrooms, I'd recommend this with any carb one could imagine.

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