This is the recipe for you if you want to try a new way of enjoying spaghetti. This is a flavorful plant-based stir fry with spaghetti squash noodles and crispy baked tofu. It also includes tons of colorful vegetables. This stir-fry is made with just ten ingredients, and it’s perfect for the fall. We’ll show you how to make it!

Stir-Fry: The Origins

Stir-frying is a method of cooking that is believed to have originated in China. Stir-fries, traditionally, are stir-fried in a wok using a small amount of hot oil. We used a skillet instead of a wok since we didn’t own one (and you probably don’t).

Spaghetti Squash Stir Fry Recipe

This stir-fry begins with the protein. (also known as tofu, which is the most delicious and snackable ever!). Tofu cubes are tossed with toasted sesame and coconut aminos and then baked until golden and crispy.

This recipe’s next best part (or should we say tie?) is the sauce. The sauce is a mix of maple syrup, maple aminos or tamari (or any other nut butter you prefer), and lime juice. Chili garlic sauce can be added to give it some heat.

The next step is to sauté the vegetables and aromatics. We chose shiitake mushroom, red bell peppers, garlic, ginger, and green onions. This recipe is flexible when it comes down to the vegetables. Use what you have on hand. You can also use finely chopped broccoli, cauliflower, cabbage, or other mushrooms.

This recipe’s main vegetable is spaghetti squash. If you have leftover squash, this recipe is great. However, if not, it can be made in an Instant Pot for quick preparation or Oven for extra caramelization. If you’re a newbie to spaghetti squash, read on for some tips.

The finish line is close when the vegetables, tofu, and sauce are ready. Stir all ingredients together until warm. Serve with your favorite toppings. ).

Spaghetti Squash FAQs

You’re new to spaghetti squash, and you don’t know what to make of this huge, rock-hard vegetable that people claim is similar to spaghetti? You’re in good hands! We’ve collected the most common questions asked by newbies to spaghetti squash and provided our best responses so you can enjoy this nutrient-rich veggie in no time!

How to Cut Spaghetti Squash

Use a sharp knife to halve the squash in half lengthwise carefully. Insert the tip of a large, very sharp knife into the side of the squash. Push it through all the way to the other side, and then rock the knife backward and forward to cut the half through. Repeat the process on the opposite side.

Spaghetti Squash: How to cook it?

To cook spaghetti squash, we prefer to cut the squash in half, remove the stringy bits and seeds, and then cook in either the Oven or Instant Pot.

How Long Does Spaghetti Squash Last?

If stored in a cool, dry area (such as on a kitchen counter under a shaded spot), the spaghetti squash can last up to several months. Store it in a sealed container inside the refrigerator for 3-4 days.

What does spaghetti squash taste like?

The mild flavor of spaghetti squash is perfect to pair with sauces such as marinara or pesto.


Optional TOFU

  • 1 (14-ounce) block extra firm tofu
  • 1 Tbsp toasted sesame oil (or sub avocado oil)
  • 1 Tbsp coconut aminos (or tamari)


  • Three cups of cooked spaghetti squash* (1 small (2 lb), or 1/2 large (5lb).
  • 1 Tbsp toasted sesame oil (or sub avocado oil)
  • 3 cups sliced Shiitake mushrooms
  • One medium red pepper, diced
  • Two large cloves of garlic, minced
  • Freshly minced ginger, 1 Tbsp
  • Four stalks of green onions are thinly sliced. ( optional )


  • 2 Tbsp Peanut Butter
  • Use half the amount of tamari or Coconut aminos.
  • Maple syrup, 1 tbsp
  • 1 Tbsp of lime juice
  • 1 tbsp Chili Garlic Sauce ( optional or red pepper flakes according to taste).

FOR SERVING optional

  • Lime wedges
  • Green onion thinly sliced
  • Freshly chopped cilantro
  • Chopped peanuts


  • Tofu (optional). Preheat Oven to 400 degrees Fahrenheit (204 C). Line a baking tray with parchment paper. Tofu should be drained of liquid and wrapped in a dish towel. Cut the tofu into cubes of 1/2 inch and place them on a baking sheet lined with parchment paper. Toss in the toasted sesame and coconut aminos. Spread evenly and bake for 25-30 minutes. Flipping the pan halfway through. Set aside.
  • SPAGHETTI QUASH: If there are no leftovers, you can prepare them now in the Instant Pot or Oven. When time is limited, we prefer the Instant Pot. The Oven provides a superior flavor. With a fork, shred the meat and set it aside.
  • SAUCE: Add all ingredients (peanut, coconut aminos, tamari or tamari-free, maple syrup, and lime juice) into a small bowl. Whisk to combine. Add more chili garlic sauce to increase heat, maple syrup to sweeten, and coconut aminos or coconut aminos to add depth and saltiness. Set aside.
  • STIR-FRY: Heat a large skillet on medium-high heat. Add the bell pepper, mushrooms, and sesame oil once it is hot. Cook for 4-6 mins, stirring every so often, or until the bell pepper is tender. If browning is occurring too rapidly, reduce heat to medium. Garlic, ginger, and green onions (optional), and cook until fragrant for about 1 minute. Stir to combine tofu with 3 cups of cooked spaghetti squash and sauce. Cook for 2 minutes or until heated.
  • GARNISH: You can garnish the dish with chopped peanuts, lime wedges, sliced green onions, and cilantro. For a little extra heat, add sriracha sauce or chili garlic.
  • Fresh is best. The leftovers can be stored in the fridge for up to two days. Reheat the pieces in a microwave or a skillet on medium heat. This product cannot be frozen.

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