Description
Discover a healthier twist with our Spaghetti Squash Chow Mein recipe! Low-carb, flavorful, and easy to make. Perfect for a nutritious meal.
Ingredients
Scale
- 1 large spaghetti squash
- 1/4 cup coconut aminos
- 3 cloves garlic, minced
- 1 tablespoon coconut sugar
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon white pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups cole slaw mix (shredded cabbage and carrots)
Instructions
- Step: 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.
- Step: In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
- Step: 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.
- Step: Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
- Step: Serve immediately.
Notes
For best results, serve this dish immediately. Spaghetti squash does not hold up well when stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stir-fry and Bake
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 145 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg