Spaghetti Squash Chow Mein

Meatless Monday dinners are so difficult for me. I'm fine all day but the time dinner rolls around I want a meal that is warm, comforting, and hearty (but also healthy). Insert the Spaghetti Squash. I love pasta dishes but I can not eat just one serving, so I try to stay way from real pasta.

There is so much you can do with spaghetti squash and I find them so much easier to cook than other veggie noodles. Don't get me wrong, I love zucchini noodles but I hate using the spiralizer and cleaning the thing is even more annoying.  

INGREDIENTS:

  • One large spaghetti squash 
  • 8 or so sprays to taste of braggs aminos (or 1/4 cup soy sauce)
  • 3 cloves of garlic
  • 2 tablespoons of fresh ginger, minced 
  • 1/2 teaspoon black pepper
  • 1 onion, diced
  • 3 cups of cole slaw mix
  • optional, cooked sugar snap peas

DIRECTIONS:

  1. Preheat oven to 400 Fahrenheit. Cut the squash in half length wise and scoop out the seeds , lay skin side up and bake for 30-40 minutes until the flesh is tender. Once done scoop out flesh with a fork so it is in strings like spaghetti 
  2. Heat olive oil in a large skillet over medium high heat. Add onion and cook, stirring often, until tender, about 3-4 minutes. Add Garlic and Ginger for about 2 more minutes. Stir in cabbage until heated through, about 1 minute.
  3. Stir in spaghetti squash, black pepper, and aminos until well combined, about 2 minutes.
Raye Spittle