The texture of spaghetti squash is unique and alluring, although the flavor can sometimes be bland. This recipe uses a marinade on the roasted squash to help rid the squash of any excess moisture and amp up the flavor. The addition of some bright aromatics creates a fresh and simple vegan stir-fry.
2 cloves garlic, minced
½ inch piece of ginger, minced
½ tsp. salt
2 Tbsp. rice vinegar
1 carrot, thinly sliced
1 fresno chili, or jalapeno, sliced
1 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 tsp. Sesame oil
2 Tbsp. cilantro, chopped
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
Local Roots Experiences are fun, pop-up events where we bring the farm to you!
Delicious, farm-fresh harvests are closer than you think.