WW Spaghetti Squash Chow Mein

By r_wade1

Ingredients

• 1 ⁄4cup(s)low sodium soy sauce
• 11 Points
• 3 clove(s)garlic clove(s), minced
• 00 Points
• 1 Tbspunpacked brown sugar
• 22 Points
• 2 tspginger root, grated
• 00 Points
• 2 tbspDynasty Sesame Seed Oil
• 99 Points
• 1 mediumuncooked onion(s)
• 00 Points
• 3 rib(s)uncooked celery, slice diagonally
• 00 Points
• 1 cup(s)canned water chestnut(s), small can, sliced
• 00 Points
• Instructions

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.