Creamy Asian Vegan Spaghetti Squash Recipe
This easy creamy Asian vegan spaghetti squash recipe is a healthy, simple dish packed with veggies and perfect for weeknight dinner! This recipe is vegan, gluten free, grain free, low carb, paleo, and Whole30 friendly! Ready in about 20 minutes, this is the perfect busy weenight dinner or is also great for meal prep! Just add your favorite protein!
Servings 4 people
Calories 165kcal
Cost $8.46 Recipe/$2.11 Serving
Ingredients
- 1 medium spaghetti squash $2.99
- 1/2 small purple cabbage $1.29
- 1 large bell pepper $1.29
- 1/4 cup shredded carrots $0.38
- 3 tbsp chopped green onion $0.32
Creamy Asian Sauce
- 1/4 cup tahini $0.82
- 1/4 cup coconut aminos $0.70
- 1 medium lime, juiced $0.33
- 1 tbsp Chili Garlic Sauce $0.11
- 1/2 tbsp sesame oil $0.15
- 1/2 tsp sea salt $0.03
- 1/2 tsp garlic powder $0.05
Instructions
- Make the spaghetti squash in the microwave or in the instant pot. Use the instructions in this post
- Chop the vegetables while the spaghetti squash is cooking
- Make the Creamy Asian Sauce by combining all the ingredients in a small bowl and combining with a fork until smooth
- Once the spaghetti squash is done cooking, carefully use a fork to scrape the flesh into spaghetti like strands. Add the spaghetti squash to a large bowl.
- Add the rest of the ingredients to the bowl and stir well (while spaghetti squash is still hot). Let sit 3-4 minutes to lightly cook the other veggies added.
- Serve hot or cold.
Nutrition
Calories: 165kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Fiber: 3g | Sugar: 5g
