Spaghetti Squash Yakisoba Style

• Vegan
• Gluten free

• Produce

  • 1 cup Coleslaw mix of carrots and cabbage
  • 1 Onion, small
  • 1 tsp Red chile, dried
  • 2 Scallions
  • 10 Shiitake mushrooms
  • 1 Spaghetti squash (about 1 1/2 pounds, small

• Condiments

  • 2 tbsp Soy sauce
  • 2 tbsp Soy sauce or regular soy sauce, dark

• Baking & Spices

  • 1/2 tbsp Granulated sugar
  • 1 Salt and white pepper
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Vegetable oil or other neutral oil

Found on pickledplum.com

Description

Directions

• Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 minutes.
• Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2-3 minutes, or until tender.
• Use a fork and scrape the flesh into strings.
• In a large pan over high heat, add vegetable oil and onions. Cook for 3 minutes or until onions are soft. Add coleslaw mix and red chile and cook for 2 minutes.
• Add shiitake mushrooms and cook for another 2 minutes.
• Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for 2 minutes and turn the heat off.
• Transfer to a bowl, top with sesame seeds and serve.