Spaghetti Squash Chow Mein

• Vegan
• Gluten free

• Produce

  • 3 stalks Celery
  • 3 cloves Garlic
  • 2 tsp Ginger
  • 1 Onion
  • 1 Spaghetti squash, large

• Baking & Spices

  • 1 tbsp Coconut sugar
  • 2 cups Cole slaw mix
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Coconut aminos

Found on littlebitsof.com

Ingredients

• 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)

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.
• 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.
• Serve immediately.