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)
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.
In a small bowl, whisk together coconut aminos, garlic, coconut 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 sauce mixture until well combined, about 2 minutes.