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You are here: Home / Recipes and Cooking Tips / Orange Ginger Stir-Fry over Spaghetti Squash Noodles

Orange Ginger Stir-Fry over Spaghetti Squash Noodles

August 18, 2010 by Alea Milham 5 Comments

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Instead of using a gluten-free alternative to soy sauce when I make stir-frys, I sometimes decide to skip it altogether.  This is one of my favorite gluten-free stir-frys and it does not require any substitutions! All of the ingredients are naturally gluten-free.  I love the combination of orange, ginger, and sweet peppers in this dish. I vary the vegetables and alter what I serve it over. I have been on a spaghetti squash kick lately and was pleased that the sweet flavor of the squash blended well with the other ingredients.

Ingredients: August2010 169

2/3 cup orange juice
2 teaspoon cornstarch
1 – 2 tablespoons olive oil
1 tablespoon grated ginger root
1/2 cup yellow peppers, diced
2 cups coined carrots
2 cups broccoli flowerets
1 cup sliced zucchini
1 – 2 cups cooked  chicken, cubed
1/4 C sliced almonds or chopped walnuts (optional)
Cooked Spaghetti Squash Noodles

Directions:

Mix orange juice and cornstarch in a small bowl. Set aside.

Preheat wok or skillet over high heat. Add oil. Stir fry ginger root and peppers in hot oil for 20 – 30 seconds (be careful not to burn). Add Carrots and stir-fry for 1 minute. Add broccoli and zucchini and stir-fry to 4 minutes. Add chicken and nuts. Stir-fry for 1 minute. Push vegetables and chicken to the side of the pan. Pour sauce in the center of the wok. Stir continuously until thick and bubbly. Mix vegetables and chicken with sauce and stir until completely coated.

Serve over spaghetti squash noodles, cooked rice or quinoa.

What is your favorite gluten-free stir-fry?

For more delicious gluten-free recipes, visit Gluten-Free Wednesday at The Gluten-Free Homemaker.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Anonymous says

    January 14, 2011 at 1:41 pm

    Superb blog post, I have book marked this internet site so ideally I’ll see much more on this subject in the foreseeable future!

    Reply
  2. Mrs. Ed says

    August 30, 2010 at 1:15 am

    I'll have to try this!

    Reply
  3. Linda says

    August 19, 2010 at 2:02 am

    That looks delicious. I haven't had spaghetti squash in a while. It's a great choice for this meal.

    Reply
  4. Alea says

    August 18, 2010 at 3:44 pm

    I prefer spaghetti squash noodles as they are more flavorful. The noodles have a bit of crunch to them and are slightly sweet. I can't fool me kids, but fortunately they like them anyways.

    Reply
  5. Deanna says

    August 18, 2010 at 11:47 am

    Can you believe I've never had spaghetti squash? This looks really tasty, though. I might have to break down and try spaghetti squash. Hm…I wonder if I can fool my kid into thinking it's actually spaghetti. 🙂

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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