Measurements

• 1 medium Spaghetti Squash
• 2 tablespoons Olive Oil
• 1 Onion
• sliced
• 2 cloves Garlic
• minced
• 1 Bell Pepper
• sliced
• 1 Carrot
• julienned
• 1 cup Broccoli florets
• 3 tablespoons Soy Sauce
• 1 teaspoon Ginger
• grated
• 1/4 cup Cashews
• 2 Green Onions
• sliced
• Salt to taste
• Black Pepper to taste

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut spaghetti squash in half, remove seeds.
• Brush with 1 tablespoon olive oil, season with salt and pepper.
• Place cut side down on a baking sheet.
• Roast for 30-40 minutes until tender.
• Let cool, then scrape with a fork to create strands.
• Heat remaining olive oil in a large pan over medium heat.
• Add onions and garlic, sauté until translucent.
• Add bell peppers, carrots, and broccoli, stir-fry for 5-7 minutes.
• Add soy sauce and ginger, mix well.
• Stir in spaghetti squash strands and cashews, cook for 2-3 minutes.
• Season with salt and black pepper to taste.
• Garnish with green onions before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.