snacks by Shira vol. 55: paleo spaghetti squash stir fry


makes 2 servings


1 spaghetti squash
1 cup savoy cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1/2 cup carrot, cut matchstick
1/4 cup scallion, chopped
1/2 tsp garlic, minced
1/4 tsp ginger, minced
2 Tbsp olive oil
1 Tbsp coconut aminos
1 Tbsp rice vinegar
pinch of sea salt
pinch of black pepper
1/2 Tbsp sesame seeds
drizzle of hot toasted sesame oil


  1. Preheat oven to 400.
  2. Slice spaghetti squash in half and scoop out the seeds. Place the squash face-side-up on a parchment lined baking sheet. Drizzle with some olive oil.
  3. Roast for 35 to 40 minutes until edges are golden brown and flesh is tender.
  4. Scoop out the flesh and set aside.
  5. In a skillet, heat olive oil over medium-high heat. Add in the spaghetti squash and sauté with coconut aminos, rice vinegar, ginger, salt and pepper for 5 minutes. Then, add in the savoy cabbage, red cabbage, carrot, scallion, and garlic. Sauté for an additional 2 minutes, or until desired texture.
  6. Top with toasted hot sesame oil and sesame seeds.
  7. Enjoy!

xx Shira