Spaghetti Squash Chow Mein 3.5 wwpp

By r_wade1

Ingredients

• 1 large spaghetti squash-3 cups
• 1/4 cup soy sauce or tamari (or coconut aminos to make paleo)
• 3 cloves garlic, minced
• 1 tablespoon brown sugar (or coconut sugar)
• 2 teaspoons freshly grated ginger
• 1/4 teaspoon white pepper
• 2 tablespoons sesame seed oil
• 1 onion, diced
• 3 stalks celery, sliced diagonal
• 1 small can whole water chestnuts, cut in half
• 2 cups cole slaw mix (shredded cabbage and carrots)
• Directions

Preparation

Step 1

Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.

Heat sesame oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage and water chestnuts until heated through, about 1 minute.

Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.

Serve immediately.