Spaghetti Squash Stir-fry

Halve the spaghetti squash lengthwise and scoop out seeds with a spoon. Place cut-side down on a baking sheet, spray or brush with oil, and roast at 400°F for 25 minutes until the flesh is tender.

While the squash roasts, slice the peppers into thin strips and dice the zucchini into half-inch cubes. Mince the garlic and set aside.

Once the squash is cool enough to handle, use a fork to scrape the flesh into noodle-like strands. Transfer to a clean bowl.

Heat a large wok or skillet over high heat and add 2 tablespoons of cooking oil. When shimmering, add the minced garlic and cook for 30 seconds until fragrant.

Add the sliced mushrooms and stir-fry for 3-4 minutes until they begin to release moisture and soften. Push to the side of the wok.

Add the diced zucchini and pepper strips to the center of the wok, stir-fry for 2-3 minutes until just tender-crisp. Toss everything together.

Pour in the cooking sherry and stir to deglaze the wok, scraping up any browned bits from the bottom. Allow to simmer for 1 minute.

Add the spaghetti squash noodles and cooked rice to the wok, breaking up any clumps. Toss everything together for 2-3 minutes until heated through and well combined.

Divide the stir-fry among serving bowls and serve immediately while hot.