Spaghetti Squash Stir-Fry

August 12, 2021

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. 

Serves 2


1 spaghetti squash

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


  1. Preheat the oven to 350°F.
  2. Cut the squash in half, and with cut sides facing down, roast in the oven for 30-45 minutes until just tender.
  3. Remove from the oven and let cool.
  4. Meanwhile, mix together ginger, garlic, rice vinegar, and salt in a small bowl. 
  5. When the squash has cooled, discard the seeds and with two forks, shred the meat of the squash into noodles. 
  6. Place the noodles into a bowl and pour over the vinegar marinade. Mix thoroughly and let the squash rest in the marinade for 15-20 minutes. 
  7. When fully rested, squeeze the squash in handfuls to get rid of any water or excess moisture.
  8. Heat a wok or large skillet on medium high heat. 
  9. Add the vegetable oil, and when barely smoking, add the squash. 
  10.  Add the carrot and chili and stir-fry. 
  11. Once all of the vegetables have begun to soften, add the soy sauce and sesame oil. 
  12. Finally, add the cilantro and toss lightly. Enjoy! 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase /

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