Spaghetti Squash “Fried Rice” Featured

Authors: Family Fresh Cooking With Marla

Spaghetti Squash “Fried Rice”

Just when I never thought I would eat fried rice again ~  my over active mind came up with this recipe. I LOVE that silly spaghetti squash can be used to replace pasta, grains and rice. It’s firm texture and mild flavor adapts easily to all kids of sauces and ethnic food styles.

Are ya ready to make Spaghetti Squash Fried Rice your favorite go to dish? Once you dive in you will crave it always….

Spaghetti Squash “Fried Rice”

Don’t know about you, but I have serious issues & fears thinkin about cutting into a rolly polly spaghetti squash. Nothing like a large, round, super hard object and a giant chefs knife.

To avoid losing fingers and limbs I always pierce the flesh first (to release any steam so the squash does not explode in your oven.)

Spaghetti Squash “Fried Rice”

Then I bake the heck out of it or microwave it (shorter timing) until it is cooked just right.

Spaghetti Squash “Fried Rice”

I just love all the bright & happy colors in this dish…yellow, orange and green. Eating the rainbow.

Spaghetti Squash “Fried Rice”

I cook with spaghetti squash often…here are a few recipes you might want to try:

Spaghetti Squash “Fried Rice”

What is your favorite way to prepare spaghetti squash?

Spaghetti Squash Fried Rice

Spaghetti Squash “Fried Rice”


  • 1 Spaghetti Squash
  • 2 cloves Garlic, diced
  • 2 large Eggs, whisked
  • 1 tablespoon Peanut or Olive Oil
  • 3/4 cup sliced Carrots
  • 1/2 cup chopped Green Onion (divided)
  • 1 tablespoon Fish Sauce
  • Sriracha Sauce, to taste


  • Poke several holes in squash to release steam as it cooks. Cook for about 15 minutes in the microwave until completely soft. Also you can bake in the oven at 375 F for about 45-55 minutes until cooked through. You will need to pierce holes through the squash no matter which method you choose.
  • Let squash cool a bit. Cut in half, remove seeds and scoop out spaghetti. Place in a large bowl and discard seeds. Slice the squash into small "rice" like pieces.
  • In a large non stick skillet add the oil, garlic and carrots. Heat over medium high heat a few minutes until the carrots soften. Add the chopped spaghetti squash into the pan and cook for about 5 minutes. Quickly stir in the eggs with a rubber spatula and combine well. They will scramble into the squash. Add fish sauce, some Sriracha and 1/4 cup green onion. Combine well. Serve topped with more green onion.


Copyright © 2009 Marla Meridith {}. All Rights Reserved.

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