Ingredients:

  • 2 lb spaghetti squash
  • 1 cup mushrooms, sliced
  • 1 cup bell pepper, chopped
  • 1 cup Brussels sprouts, halved
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 1 tsp teriyaki sauce
  • Salt and pepper to taste

Instructions:

  1. Prepare the Spaghetti Squash:
    • Preheat your oven to 400°F (200°C).
    • Cut the spaghetti squash in half lengthwise and remove the seeds.
    • Place the squash halves cut-side down on a baking sheet.
    • Bake for about 30 minutes, or until the flesh is tender. (Keep an eye on it to avoid it becoming mushy.)
    • Once cooked, use a fork to scrape out the flesh into strands and set aside.
  2. Sauté the Vegetables:
    • Heat the olive oil in a large skillet over medium heat.
    • Add the chopped onion and cook until translucent, about 5 minutes.
    • Add the mushrooms, bell pepper, and Brussels sprouts. Sauté until all the vegetables are tender, about 10-15 minutes.
    • Add the teriyaki sauce and stir well to coat the vegetables. Season with salt and pepper to taste.
  3. Combine:
    • Add the spaghetti squash strands to the skillet with the sautéed vegetables.
    • Toss everything together and cook for an additional 2-3 minutes to heat through.
    • Serve warm.

Nutritional Information (Per Serving, assuming 4 servings):

  • Calories: 150
  • Protein: 3g
  • Fat: 10g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Sugar: 5g