Spaghetti Squash Chow Mein (AIP, Vegan, Gluten-Free

• Vegan
• Gluten free

• Produce

  • 1 Celery
  • 1 Garlic
  • 1 Ginger
  • 1 Onion
  • 1 Spaghetti squash, large

• Baking & Spices

  • 1 Coconut sugar
  • 1 Cole slaw mix
  • 1 White pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 Coconut aminos

Found on justpaleofood.com

Ingredients

• Large spaghetti squash
• Coconut aminos
• Garlic, minced
• Coconut sugar
• Freshly grated ginger
• White pepper (or black pepper!)
• Olive oil
• Onion, diced
• Celery, sliced diagonally
• 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.Recipe from: littlebitsof.com