Spaghetti Squash Chow Mein
Serves: 6-8 servings
 
Ingredients
  • 6 pounds spaghetti squash
  • 6 stalks of celery, thinly sliced (around 3 cups)
  • 4 carrots, peeled and grated (around 2 cups)
  • 2-3 cups shredded cabbage
  • 1 onion, diced
  • 4 cloves garlic
  • 1 teaspoon minced fresh ginger
  • ¼ cup soy sauce, coconut aminos etc
  • 1-2 cups diced, cooked chicken (optional)
  • Oil
  • Salt and Pepper
Instructions
  1. Cut spaghetti squash in half and scrape out the seeds and stringy insides. Drizzle lightly with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake at 350 degrees for 45 minutes. Remove from oven and let cool until you can handle them. Use a fork to scrape across the squash short ways to make "noodles".
  2. In a large skillet heat a tablespoon of oil and saute the onions 3-5 minutes. Add the garlic and ginger and continue to cook a few more minutes.
  3. Add the carrots and celery to the skillet. Stir and cook a few minutes.
  4. Add the cabbage and cook until all the vegetables are tender.
  5. Add the spaghetti squash to the skillet and combine.
  6. Drizzle ¼ cup of soy sauce (or alternative) over the mixture.
  7. Season with salt and pepper and additional soy sauce to taste.
Recipe by From This Kitchen Table at https://www.fromthiskitchentable.com/spaghetti-squash-chow-mein-recipe/