Spaghetti Squash Stir-Fry with Vegetables, Eggs & Tamarind-Peanut Sauce

Spaghetti Squash Stir-Fry

with Vegetables, Eggs & Tamarind-Peanut Sauce

Group Created with Sketch. 30 min
Vegetarian WW™ Approved Carb Conscious 600 Calories Or Less i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 480 Cals/serving
  • View All
    Nutrition Label
    Download

This dish features spaghetti squash—a special variety whose flesh transforms into delicately sweet, spaghetti-like strands when cooked—perfectly suited for a savory stir-fry inspired by the rich flavors and ingredients of Pad Thai.
12 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Spaghetti Squash Stir-Fry with Vegetables, Eggs & Tamarind-Peanut Sauce
Title
  • 2 Pasture-Raised Eggs
  • 1 Spaghetti Squash
  • 2 cloves Garlic
  • 6 oz Carrots
  • 10 oz Baby Bok Choy
  • 2 Scallions
  • 2 tsps Tamarind Paste
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Smooth Peanut Butter Spread
  • 3 Tbsps Roasted Peanuts
  • 4 tsps Honey
time-saving
tips & techniques
Prepare & cook the spaghetti squash
1 Prepare & cook the spaghetti squash

Remove the honey from the refrigerator to bring to room temperature. If you prefer to use an oven to cook the squash instead of a microwave, place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.

MICROWAVE: Working in two batches, transfer the prepared squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 8 to 10 minutes, or until the flesh easily pulls away from the skin.

OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 35 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.

Transfer the cooked squash to a large bowl to cool slightly.

Prepare the remaining ingredients & make the sauce
2 Prepare the remaining ingredients & make the sauce

Meanwhile, cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Crack the eggs into a bowl. Season with salt and pepper; beat until smooth. In a separate bowl, whisk together the peanut butter spread, soy sauce, honey (kneading the packet before opening), tamarind paste, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Cook the vegetables & eggs
3 Cook the vegetables & eggs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy stems and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced bok choy leaveschopped garlic, and sliced white bottoms of the scallions. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, stirring the eggs constantly, 1 to 2 minutes, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Turn off the heat.

Separate the squash into strands
4 Separate the squash into strands

When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl; separate any clumps. Discard the skins.

Finish & serve your dish
5 Finish & serve your dish

Add the squash strands and sauce to the pan of cooked vegetables and eggs. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the peanuts and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & cook the spaghetti squash
1 Prepare & cook the spaghetti squash

Remove the honey from the refrigerator to bring to room temperature. If you prefer to use an oven to cook the squash instead of a microwave, place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.

MICROWAVE: Working in two batches, transfer the prepared squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 8 to 10 minutes, or until the flesh easily pulls away from the skin.

OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 35 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.

Transfer the cooked squash to a large bowl to cool slightly.

2 Prepare the remaining ingredients & make the sauce

Meanwhile, cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Crack the eggs into a bowl. Season with salt and pepper; beat until smooth. In a separate bowl, whisk together the peanut butter spread, soy sauce, honey (kneading the packet before opening), tamarind paste, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Prepare the remaining ingredients & make the sauce
Cook the vegetables & eggs
3 Cook the vegetables & eggs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy stems and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced bok choy leaveschopped garlic, and sliced white bottoms of the scallions. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, stirring the eggs constantly, 1 to 2 minutes, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Turn off the heat.

4 Separate the squash into strands

When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl; separate any clumps. Discard the skins.

Separate the squash into strands
Finish & serve your dish
5 Finish & serve your dish

Add the squash strands and sauce to the pan of cooked vegetables and eggs. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the peanuts and sliced green tops of the scallions. Enjoy!