Spaghetti Squash Stir-Fry - Italian-Style - No Sugar, Low Carbs & So Good!

This is an excellent fall and winter veggie dish with oven roasted spaghetti squash standing in for pasta noodles. This is a new, low-carb and diabetic friendly version of my previous "Summer Pasta Stir Fry" video. If you prefer the pasta version, that original video is still available on my channel here:
• Summer Pasta Stir-Fry ...
I have used both fresh and home canned tomatoes for this and it comes out great. When I know I will be in a hurry to create the stir-fry, I bake the spaghetti squash the night before, cover it over and put it in the refrigerator. Then I just scrape out the noodles and add them to my quick stir-fry the next day.
I hope you'll give this a try and enjoy it! Thank you for watching.

[@circledthrice5460]

Amazing, as always. I've never had spaghetti squash. Does it taste like actual spaghetti?

[@Omas_Kitchen]

It doesn't but the flavor is really good! When spaghetti is a little under done (al dente which means "with a bite") it is firm and delicious, but people trying to limit their carbs (and us diabetics) can't have pasta at all. At least without having a spike to our blood sugar. These veggie noodles still maintain a little bit of a snappy bite like underdone pasta, but they also provide an excellent flavor that pasta doesn't! They are a nice substitute for those of us missing pasta dishes.