Asian Inspired Spaghetti Squash Noodle Stir Fry


Every once in a while I indulge in the home delivery kits- you know the ones, HelloFresh, Blue Apron, Green Chef, Home Chef, etc. I like learning new recipes and getting sent produce, sauces or spices that I normally would not remember to pick up at the store. 

To be fully transparent, I do not follow the recipes but rather want to get inspired by the ingredients. Yesterday was the perfect opportunity for me to be creative with some left over veggies, and I jumped at the opportunity. 

My favorite flavors are Asian Fusion flavors. I grew up with my Korean Grandmother who made sure we were exposed the cuisine. As a result my pallet loves spice, vinegar and crunch! Umami is a popular trend- often referred to as the fifth taste. Umami is characterized by a mild, subtle, and rich taste that is often described as brothy, meaty, or savory. In this dish, we use soy sauce, a little bit of fish sauce and white vinegar to bring out the savory flavors of this stir fry. 

I put together the recipe below- feel free to change the ingredients! I use what I have readily available, and give myself some freedom in the kitchen. 

Remember to BAKE BEFORE YOU CUT! I start the recipe but baking the Spaghetti Squash in the oven at 400 Degrees Fahrenheit, for about 40 minutes. This gives me plenty of time to cut my veggies, and cook my ground pork for this recipe. 



  • 1 medium spaghetti squash, bake at 400 Degrees, for 40 minutes
  • 1 tablespoon vegetable oil
  • Ground Pork- seasoned with 5 Spice, salt and pepper
  • 2 cups mixed vegetables, such as sliced bell peppers, shredded cabbage carrots, onions, mushrooms
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • Chopped green onions and sesame seeds, for garnish


  1. Preheat the oven to 400 Degrees F, and bake spaghetti squash for 40 minutes ( cook time can be dependent on size- the larger the squash the longer it needs in the oven)

  2. In a large skillet or wok, heat the vegetable oil over high heat. Add the chicken or tofu and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.

  3. Add the mixed vegetables, garlic, and ginger to the same pan and stir-fry for 2-3 minutes, or until the vegetables are slightly tender.

  4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, red pepper flakes, salt, and pepper.

  5. Once the vegetables are tender, add the cooked chicken or tofu back to the pan along with the spaghetti squash noodles and the soy sauce mixture. Stir-fry everything together for an additional 1-2 minutes, or until heated through.

  6. Serve hot, garnished with chopped green onions and sesame seeds if desired.

Enjoy your delicious Asian stir-fry with spaghetti squash noodles! Clean up is pretty easy too!