I love spaghetti squash! It is a great substitute for pasta in just about any dish, including this chow mein. For some of the veggies, I like to use a broccoli slaw or cole slaw mix in this dish. In my family, we top our chow mein with some type of protein, usually oven baked teriyaki chicken.
50 min (including cooking spaghetti squash)
- 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 (or black pepper!)
- 2 tablespoons oil for cooking (use oil of your choice, I like sesame seed or coconut oil)
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups broccoli slaw mix (shredded broccoli, cabbage and carrots)
- In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
- Prep the spaghetti squash by cutting the spaghetti squash in half length wise and scoop out seeds.
- Cook the spaghetti squash. 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 cooked, scoop out flesh with a fork so it breaks apart into strings, set aside.
- Heat 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/ slaw mix until heated through, about 1 minute.
- Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
- Serve immediately.
Original recipe found here: Spaghetti Squash Chow Mein