A nutritious and flavourful teriyaki bowl made veggies, protein of choice, and a rich sauce.
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.
Prepare Easy & Delicious 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.
Chop up your veggies of choice and steam or sauté in pan or wok.
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.
Once squash is cooked, remove from oven. Discard any seeds, pull apart "noodles" with fork, and add to pan with vegetables and mix together.
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. Transfer to bowls and garnish with freshly chopped green onion and a sprinkle of sesame seeds.
Substitute any vegetable of choice in this recipe. Options include bell pepper, green beans, snap beans, mushrooms, zucchini, or any other of your choice.