Recently, I have found myself in a love-hate relationship with spaghetti squash. It is a very tasty low-carb option, but, I don’t like it as a substitute for spaghetti noodles, It’s just not the same for me. Instead I use the squash is recipes like this vegetarian bibimbap spaghetti squash bowls!
When spaghetti squash is in season in fall, I try to find new ways to use it. In the past, I have made enchilada spaghetti squash boats and pesto Parmesan spaghetti squash bowls.
This year I used spaghetti squash as a low carb sub for rice in bibimbap! Bibimbap is a traditional Korean rice dish usually served with a variety of veggies, meat, gochujang sauce, and topped with a fried egg!
I used tofu in place of meat, and decided to make my own gochujang sauce for this recipe. Sometimes I feel like I end up with a ton of different condiments in the fridge. Therefore, it was easier for me to make something with ingredients I already own instead of adding another bottle to the stack.
Variations to the Vegetarian Bibimbap Spaghetti Squash Bowls recipe:
- Veggies: I used sauted zucchini, and kimich (Korean fermented cabbage). Use what you enjoy, or already have on hand. Sauted spinach, or mushrooms and fresh julienne carrots or radish would all be traditional choices.
- Protein: I used tofu as a meat replacement, but you can use whatever you prefer. Other vegetarian options might include seitan or tempeh.
- Vegan: I love eggs, but you can totally serve this dish without the egg to make it vegan. My husband doesn’t like eggs, and had his without, adding a little extra sauce for moisture!
- If you have a 2 lb squash, double the recipe!
- Check out this post on cooking crispy tofu for more detailed instructions!
Vegetarian Bibimbap Spaghetti Squash Bowls
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 2 servings
- Category: Entree
- Cuisine: Korean
Ingredients
- 1 small spaghetti squash (about 1 lb)
- 8 oz block extra firm tofu, pressed for 15 minutes
- 1 TBS canola oil
- Salt and pepper to taste
- 2 cups diced zucchini
- 2 eggs
- 1/2 cup prepared kimchi
Sauce
- 2 TBS each: Sriracha and Miso paste
- 2 tsp honey or molasses
Instructions
- Cut the top off the spaghetti squash, cut it in half and scoop out the seeds. Cook, cut side down, using your favorite method (10 minutes in the microwave, or 25 minutes at 400 F in the oven).
- Meanwhile, heat canola oil in a large heavy bottomed skillet (such as cast iron) over medium high. Add tofu, and season to taste with salt and pepper, stirring to combine. Cook approximately 10 minutes, stirring occasionally until brown and crispy.
- Remove tofu from the skillet and add the zucchini. Cook until starting to brown and remove from skillet.
- Add eggs to the skillet and cover until the whites are set. Remove from pan.
- Whisk together sauce ingredients and set aside.
- Using a fork, scrap out spaghetti squash strands and place into the bottom of 2 large bowls. Top each with crispy tofu, sauted zucchini, kimchi, and a fried egg. Drizzle with sauce and serve.
