Spaghetti Squash Chow Mein

Swapping Spaghetti Squash for pasta was one of the very first healthy swaps I made. I love it and am SO excited to find another delicious way to make it! I'll be serving mine with chicken! Shrimp would probably be good with it too, if you're a shrimp lover. (Which I am not!) 

Spaghetti Squash Chow Mein

Ingredients:

1 large spaghetti squash
1/4 cup soy sauce or tamari
3 cloves garlic, minced
1 tablespoon brown sugar (or coconut sugar)
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 tablespoons olive oil
1 onion, diced (I'm going to make mine with green onion.)
3 stalks celery, sliced diagonally
2 cups cole slaw mix (shredded cabbage and carrots)

Directions

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.
{{ *NOTE* I just cut the squash in half, scoop the seeds out spray it with coconut oil and put it on a baking sheet to cook. I've never added water to a baking pan to cook it. }}

In a small bowl, whisk together soy sauce, garlic, brown 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 soy sauce mixture until well combined, about 2 minutes.

Serve immediately.