Spaghetti Squash Chow Mein (Vegan, Gluten Free)

  • 1 large spaghetti squash

  • 1/4 cup COCONUT AMINOS (or tamari if not paleo)

  • 3 cloves garlic, minced

  • 1 tablespoon COCONUT SUGAR

  • 2 teaspoons freshly grated ginger

  • 1/4 teaspoon white pepper (or black pepper!)

  • 2 tablespoons OLIVE OIL

  • 1 onion, diced

  • 3 stalks celery, sliced diagonally

  • 2 cups cole slaw mix (shredded cabbage and carrots)

  1. 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.

  2. In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.

  3. 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.

  4. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.

  5. Serve immediately.

#glutenfree #sides #chinese #squash

3 views0 comments

Recent Posts

See All