This Spaghetti Squash Chow Mein is an incredible contort on take out! Simply include a couple of veggies and seasonings, you change straightforward fixing into something astounding!
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Spaghetti Squash Chow Mein - Easy vegan, Paleo, grain free, gluten free dinner the whole family will love!
Ingredients
- 1 large spaghetti squash
- 1/4 cup COCONUT AMINOS (or tamari if not paleo)
- 3 cloves garlic, minced
- 1 tablespoon COCONUT SUGAR
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon white pepper (or black pepper!)
- 2 tablespoons OLIVE OIL
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups cole slaw mix (shredded cabbage and carrots)
Instructions
- 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 coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
- Heat olive 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 until heated through, about 1 minute.
- Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
- Serve immediately.
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Source : https://bit.ly/2Sz3FIm
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