Rice Free Stir Fry

When you are feeling on the creative side and want to basically throw a bunch of delicious ingredients in a big wok, turn up the heat, and let it sizzle, what usually comes to your mind? Correct. Stir Fry. The issue with stir fry is it usually involves rice, and not just a dab, but as a main ingredient. For those trying to slim down rice is your worst enemy- unless you have a baby sized stomach and get full off of a half serving.After much contemplation I decided to use spaghetti squash as a rice substitute. I went a few days thinking I was such a smart one until I used [my much loved app] foodgwaker to see if there were any super amazing sounding spaghetti squash recipes. Sure enough, there was an Asian stir fry!

http://snappygourmet.com/2011/12/09/asian-peanut-spaghetti-squash-stir-fry/

Boy am I glad I used it as inspiration because the results were spectacular. Now I know what you are thinking… I don’t know how to use/cook spaghetti squash and really don’t care how to learn. Let me tell you… it is EASY. Follow my directions to a “t” and you will be feasting on a guilt-free stir fry in no time!

Ingredients

  • 2 medium sized spaghetti squash
  • 1 carton of mushrooms
  • 1 medium red onion
  • 1 medium yellow onion
  • 3 green bell peppers
  • 2 tsp. crunchy peanut butter
  • 2 handfuls cilantro
  • 2 tbsp garlic
  • 1lb ground turkey
  • 1 tsp. Garlic Salt
  • 2 tbsp. Soy Sauce
  • PAM Olive Oil

Directions

Begin by cutting the spaghetti squashes in halves. Place each half face down in a glass baking dish. Add 1/4 cup of water. Cover the top with plastic wrap. Place in the microwave for 10 minutes.

While the squash is cooking begin on the other vegetables. Chop up the onions, mushrooms, and green peppers. Saute them in a large pan using PAM olive oil instead of regular olive oil. Add garlic. After the vegetables have had a chance to simmer add in the ground turkey. Cook on medium low until the turkey has completely browned.

When the spaghetti squash has finished cooking and has cooled for at least 5-7 mins (careful, it’s hot!) take a fork and begin scrapping out the insides into a large serving bowl. This is the BEST part! It comes out looking exactly like spaghetti and you don’t have to do a single thing but scrape!

After you have gotten every last strand of squash out, add your vegetables and meat from your pan into the large serving bowl. Mix well! While very hot, add in your peanut butter, soy sauce, garlic salt, and cilantro. Mix everything together until well blended. Now… EAT!! Guilt-free, I might add.

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