October 3, 2017
If you can tolerate eggs, I bet this would be really good with them. I'm not sure if the 2 go together or if I'm really just craving some eggs right now.
Spaghetti squash is so awesome. You can do a million things with it! One of them being one of my old SAD (standard American diet) favorite foods, CHOW MEINNNNNNNN yassssss.
Of course, my youngest devoured this. But she eats almost everything I make. I hope it never ends.
Spaghetti Squash Chow Mein (GF, DF, EF, Soy Free)
Yummy grain free, soy free chow mein that still tastes delicious!
Course:
Main Course
Ingredients
- 1 large spaghetti squash
- 1/4 cup coconut aminos
- 1 tbsp honey
- 2 tsp grated ginger
- 1/4 tsp pepper
- 2 tbsp olive oil
- 1 onion diced
- 3 stalks celery sliced diagonally
- 2 cups cole slaw mix
Instructions
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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.
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In a small bowl, whisk together coconut aminos,, coconut sugar, ginger and 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.
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Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes. Serve and enjoy!
Recipe Notes
