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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.
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
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.
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.
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
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
- 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.
- 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.
- Fry bacon: Melt butter in a large frying pan over medium heat. Add bacon and fry until it starts to crisp.
- 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.
- 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.
- Add scallions: Add the scallions and toss gently to mix. Turn off the heat, transfer to a serving plate, and serve immediately.
Comments
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.
Is the butter really necessary when frying the bacon, or can it be omitted?
Hi Rosemary, butter and soy sauce makes a great combination. The final dish doesn't feel at all greasy, but if you want to reduce oiliness, I would half the butter and possibly half the bacon, but not omit the butter entirely.
So much flavor! Easy & elegant - perfect for a busy weekday or company coming!
Wow! This not only looks like a nice healthy meal I want to eat on a weekday, but the flavours also look delicious together. Keep up the great work!
This is such a great idea and thanks for the detailed instructions as I've not cooked a spaghetti squash before.
Looks lovely and I really want to try this recipe, but I struggle to find spaghetti squash to buy (we're in the UK). However, I've ordered one from a speciality greengrocer and cannot wait for it to arrive in a couple of days! Looks so delicious :)
What a great way to use spaghetti squash. The soy sauce in it sounds amazing.
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