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Stir-Fried Shitake and Spaghetti Squash Noodles

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Servings: 4 Prep: 20 min Cook: 70 min Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Spaghetti Squash, Red Chili Flakes, Coconut Aminos, Ground White Pepper

Stir-Fried Shitake and Spaghetti Squash Noodles

Ingredients

2 small spaghetti squash ⚠

24 ounces tofu

1 ½ small onions

3 green onions

3 carrots

10 ounces shiitake mushrooms

1 ½ tablespoons coconut oil

1 ½ teaspoons red chili flakes ⚠

6 tablespoons coconut aminos, plus more to taste ⚠

⅛ teaspoon ground white pepper, to taste ⚠

Instructions

1. Preheat the oven to 400F.

2. Cut spaghetti squash in half, scrape off the seeds with a spoon and bake in the oven for 40-50 minutes.

3. Use a fork and scrape the flesh into strings.

4. Drain and press tofu. Dice into cubes. Peel and finely chop the onion and green onions. Peel and julienne the carrots.

5. In a large pan over high heat, add coconut oil and onions. Cook for three minutes or until onions are soft. Add carrots and red chili flakes and cook for two minutes.

6. Add shiitake mushrooms and cook for another two minutes.

7. Add spaghetti squash, tofu, green onions, coconut aminos, and white pepper, and mix well until the sauce has evenly coated all the vegetables and tofu.

8. Cook for two minutes and turn the heat off.

9. Transfer to a bowl and serve.