Spaghetti Squash Peanut Stir Fry

This Spaghetti Squash Peanut Stir Fry is an easy, hearty, vegetable-packed dinner that’s done in just 1 hour. Vegan & gluten-free!

1 medium spaghetti squash
½ red onion, thinly sliced
1 bell pepper, thinly sliced
1 medium carrot, thinly sliced
3 cloves garlic, minced (about 1½ teaspoons)
8 ounces mushrooms, sliced
3 cups spinach, chopped
¾ cup shelled edamame
¼ cup organic soy sauce, tamarin or liquid aminos
¼ cup water
3 tablespoons natural peanut butter
1½ teaspoons coconut sugar
1 teaspoon Sriracha hot sauce
½ teaspoon ground ginger
For topping: sliced green onion, chopped peanuts, chopped cilantro

View the full recipe at Emilie Eats →