Lunch Week 1B: Veggie Stir-Fry over Spaghetti Squash

2018-12-15 15.21.38-1-1


1 tbsp olive oil

1 garlic clove, sliced

1 tsp grated ginger

1/8 tsp red pepper flakes

1 c. broccoli

1 green onion, sliced

10 snow peas

1/2 red bell pepper, sliced

1 tbsp soy sauce

1 c. cooked spaghetti squash

  • Heat oil in skillet over medium-high heat. Add garlic, ginger and pepper flakes and stir fry for 20 seconds. Add broccoli, red pepper slices, snow peas and green onion and stir fry for 3 minutes. Add soy sauce and cook for an additional 2 minutes.
  • Place veggies over spaghetti squash.

Nutrition: 315 cals,; 21g fat; 29g carb; 8g protein

Adapted from the original cookbook:

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