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Skinny Spaghetti Squash Egg Roll Ups / https://www.hwcmagazine.com
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5 from 1 vote

Skinny Spaghetti Squash Egg Roll Ups

Skinny Spaghetti Squash Egg Roll Ups are a low carb anytime snack made with roasted spaghetti squash, vegetables wrapped up in a thin egg pancake with a spicy dipping sauce.  
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizers/ Snacks, Diabetic Friendly, Gluten Free, Low Carb, Vegetables, Vegetarian
Cuisine: Chinese
Servings: 18 appetizers
Calories: 53kcal
Author: HWC Magazine

Ingredients

  • ½ Spaghetti squash
    cut in half and seeds removed (you will only need about ½ a spaghetti squash for this recipe depending on how large your spaghetti squash is)
  • ¼ cup Water
  • 1 tablespoon Olive oil
  • 2 cloves Garlic
    peeled and minced
  • 1 inch Ginger knob peeled and minced
  • 1 cup Snap peas – 1 cup
    washed, string removed and sliced
  • cup Red bell pepper
    diced
  • ½ cup Mushrooms
    sliced
  • Salt and white pepper
    to taste
  • 1 teaspoon Chinese 5 spice powder
  • 1 teaspoon Sesame oil
  • 6 Eggs
    beaten
  • 3 Green onions
    chopped

Spicy dipping sauce

  • 1 tablespoon Olive oil
  • 1 clove Garlic peeled and minced
  • ½ teaspoon Dried red pepper flakes
    or to taste
  • ½ teaspoon Ginger
    fresh grated
  • 4 tablespoon Tamari (soya Sauce)

Instructions

  • Preheat oven to 375 degrees F or 190 degrees C.
  • Carefully Cut spaghetti squash in half. (Get your fingers out of harms ways) We used a Chinese clever to cut in half.
  • Place spaghetti squash cut side down on top of a lined baking sheet. Add the water to the baking sheet and bake for about 45 minutes or until you can easily pierce a fork into the skin. Remove from oven and let cool for a couple of minutes.
  • Make your spicy dipping sauce: In a small pan add oil and heat to medium and add garlic, ginger just until aromatic. Remove pan from heat. Add the chili peppers and sauté just for a second and then add your tamari (soya) sauce. Set aside.
  • In a wok or frying pan, add oil, garlic, ginger, snap peas, red bell peppers , mushrooms (or any vegetables your little heart desires and stir fry for a couple of minutes until bright green and slightly tender.
  • Using a fork scrape the inside of the spaghetti squash in long strokes to remove the flesh. Add about 2 cups or ½ of the spaghetti squash to the wok, season with salt and white pepper, Chinese 5 spice and a drizzle of sesame oil and quickly stirfry just until your ingredients are incorporated. Remove from burner and set aside to keep warm.
  • In an omelet size frying pan or wok, spray with a little cooking oil. Heat pan to medium and add one beaten egg and swirl pan to have a light coating of egg on the bottom for a round egg pancake. It only takes 1 minute to cook. As soon as the egg is dry quickly remove the egg pancakes and place on a plate and keep warm. Repeat with the 5 remaining eggs.
  • Assembly: On a board or plate lay one thin egg pancake. Add about 3 tablespoons of the seasoned stir fried spaghetti squash to one end of the egg. Top with a few fresh chopped green onions. Roll up like a tortilla. Cut off uneven ends… Then cut into thirds.
  • Serve Skinny Spaghetti Squash Egg Roll Ups with the spicy dipping sauce and enjoy!

Nutrition

Serving: 1g | Calories: 53kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 251mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg