Veggie bowls like this Spaghetti Squash Teriyaki Bowl are so nourishing, nutrient-dense, and fun to put together. Plus, the teriyaki sauce in this recipe absolutely bursts with flavour.

I love making stir fry’s and veggie bowls and playing around with different sauces. I usually stick with some sort of ginger sesame variation, but another one I love is teriyaki. Especially the teriyaki sauce in today’s recipe!

This Spaghetti Squash Teriyaki Bowl is loaded with nutrition and the options are endless when it comes to the veggies you can use, including the base. While spaghetti squash is what gives this recipe its base of ‘noodles’, if you want to make things a little easier (and extra budget-friendly), you can use rice noodles. You know the thin, flat ones you can get in a package for less than $2? They’re great for this recipe, and take no time at all to cook. Plain ol’ rice could also be used. I do love using squash though because you get a good veggie boost and it’s nice to switch up your starch. It also makes this recipe grain-free & paleo if that’s something you’re after.

Another modification you can make to this recipe is the protein. I like using salmon, chicken, or beef strips, but you could also use shrimp, or a vegan option like tofu or tempeh.

How to Make Spaghetti Squash Teriyaki Bowl

For this recipe you’ll need:

• Spaghetti squash: this makes up the noodle ‘base’ of the recipe. Alternatively, rice or Asian rice noodles can be used.
• Fresh or frozen vegetables of choice: I usually keep things simple and stick with broccoli, carrot, and sometimes green beans. But feel free to use bell peppers, cauliflower, zucchini, mushrooms, or any other veg you like or have on hand.
• Protein of choice: I like salmon, chicken, or beef strips. You could also use shrimp, or a vegan option like tofu or tempeh.
• Avocado or olive oil: for sautéing veggies. You can also choose to steam them in water instead.
• A batch of my Easy & Delicious Teriyaki Sauce: the ingredients you’ll need are soy sauce (or tamari), honey, garlic, ginger, and arrowroot or corn starch.
• Sesame seeds and/or green onions: for topping (optional)

How to Prepare this Recipe

1. Slice spaghetti squash in half, lengthwise, and place onto parchment-lined pan flesh down. Splash a bit of water onto the pan for moisture, and pop into a preheated oven at 400F. Roast until skin can be pierced relatively easily.
2. Prepare teriyaki sauce: Mince up fresh garlic and ginger and sauté in a small pot with a spoonful of olive oil until browned. Stir together soy sauce, water, and arrowroot starch in small bowl. Add to pot, and stir in honey. Bring to a boil and then simmer on low for about 5 minutes, or until thick and bubbly. Let cool slightly to thicken further. Set aside.
3. Chop up your veggies of choice and steam or sauté in pan or wok.
4. Place salmon fillets skin-down onto separate hot pan with a little oil, and cook for about 5-7 minutes. Flip and cook another 2 minutes, until light pink. Drizzle some of the teriyaki sauce on top of salmon once it’s just about finished cooking. If using chicken, beef, or tofu instead, chop those up and toss them into your pan with the cooking vegetables.
5. Remove cooked squash from oven. Discard any seeds, pull apart “noodles” with fork, and add to pan with vegetables and mix together.
6. Transfer veggie mixture and protein to bowls and drizzle remaining teriyaki sauce (or amount of your liking) on top. Alternatively, stir the teriyaki sauce into veggie mixture directly in pan, like a stir fry. Serve and garnish with freshly chopped green onion and a sprinkle of sesame seeds.

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Leave me a comment and a rating below if you give this recipe a try, and tag me on Instagram @meghanlivingstone with your delicious teriyaki bowl photos!