Dinner Recipes · Missfit Food · News/Updates

Low Carb Dining: Stir Fry

Before diving into this post, let me be clear: I don’t “do” low carb. Carbohydrates are a vital part of every diet, and are especially important for people who train frequently. One’s energy, glycogen supply and restoration, all depends on carbohydrates, along with fats and protein. With that said, there are times where I consume the majority of my carbs before and after a hard training session, and therefore a low carb option is nice to have when I want a lighter meal. Here, I substituted the usual rice accompaniment with spaghetti squash “noodles.” To save time, I baked my squash earlier in the day, and at dinner time I just grabbed however much I wanted and included it with the rest of my vegetables.

This can be kept a vegetarian dish or add your favorite meat. I used chicken, though shrimp or beef would be nice too!

Spaghetti Squash Stir Fry

Instead of using a sugary stir fry sauce, I used Bragg’s All Purpose Seasoning. It’s a really delicious alternative to soy sauce, has only 2 ingredients, and no additives/preservatives.

Bragg's Seasoning

I used a few tablespoons of sauce and some water, and the taste was very complimentary to my vegetables. Not overly sweet or salty, but enough to add flavor to each bite! You can use whatever seasoning you prefer, but I do suggest reading your labels, as many sauces are loaded with sugar and salt, and the serving sizes are pretty small!

First things first, you may be wondering how to bake the squash? It’s really simple and only requires five steps!

#1 Cut the squash in half, lengthwise.

#2 Using a spoon, dig out the seeds and loose inner parts.

#3 Place cut side down on a baking sheet with foil

#4 Bake for 30 minutes at 400

#5 Use a fork to shred the inside of the squash!

Baked Spaghetti Squash

Now prepare the other ingredients and combine for a delicious feed!

Spaghetti Squash Stir Fry

Yield 1 Serving

4oz Chicken Breast, diced and cooked (optional)

1 Cup Spaghetti Squash, baked and “shredded”

2 Cups Mixed Vegetables (broccoli, snap peas, carrots, sprouts in this case)

Seasoning/Spices of choice.


Heat your skillet or wok over medium-low heat.

Add squash, mixed vegetables and seasoning, and cover to steam.

After 5-7 minutes, or when vegetables are to your liking, add your cooked meat.

Once heated through, serve and enjoy!

Spaghetti Squash Stir Fry


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