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spaghetti squash stir fry with edamame and broccoli in a serving bowl on a counter

Spaghetti Squash Stir Fry with Edamame and Broccoli

This vegan spaghetti squash recipe is coated in a simple sesame soy sauce and finished with crunchy broccoli and protein-packed edamame. It's a simple recipe that can be easily prepped in advance.
Course Main Course
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 563kcal


  • 1 spaghetti squash preferably small or medium to yield ~6 cups noodles
  • 2 cups broccoli florets
  • 1 cup frozen edamame
  • 3 tablespoon toasted sesame seeds

For the sauce


  • Preheat the oven to 400°F, and line a baking sheet with parchment paper. Slice the spaghetti squash in half lengthwise, remove and discard the seeds, and rub the cut surfaces with olive oil. Place the halves cut side down on the baking sheet, and cook for 30 to 45 minutes until the skin is tender. Cooking time will vary depending on the size of the squash. Remove the squash from the oven, carefully flip over the halves with an oven mitt, and use a fork to pull away the "noodles" from the skin. Add the noodles to a large mixing bowl.
  • While the squash is roasting, bring a few inches of water to a boil in a large pot. Add a steamer basket, place the broccoli florets in the basket, cover, reduce heat to medium, and cook for 6 to 8 minutes until the broccoli is tender but still crisp. Alternatively, you can put the broccoli in a skillet, cover with a couple inches of water, bring to a boil, cover, and steam the florets that way. Steam/cook the edamame according to package instructions. Add the steamed broccoli and edamame to the mixing bowl with the squash noodles.
  • In a separate bowl, whisk together the soy sauce, sesame oil, rice vinegar, garlic, and ginger. Pour this over the spaghetti squash mixture, and mix until well-coated. Transfer the stir fry to serving dishes, and top with toasted sesame seeds.


  • All of the components of this stir fry can be prepped in advance and stored in airtight containers in the fridge for up to five days. When you want to eat the stir fry, make the sauce, and assemble the dish. If you want the dish to be hot, heat a tablespoon of olive oil in a large skillet. Add the squash, broccoli, and edamame, and cook for a few minutes until warmed through. Pour in the sauce, and cook for a little longer until warm.
  • Possible additions include shredded chicken or turkey or a few scrambled eggs.
  • To make gluten free, sub tamari for soy sauce.
  • If you want to reduce the sodium content of this recipe, use low sodium soy sauce or coconut aminos.


Serving: 1serving | Calories: 563kcal | Carbohydrates: 54g | Protein: 18g | Fat: 35g | Saturated Fat: 5g | Sodium: 1182mg | Potassium: 1267mg | Fiber: 15g | Sugar: 17g | Vitamin A: 1146IU | Vitamin C: 97mg | Calcium: 345mg | Iron: 7mg