Healthy with Jodi

Spaghetti Squash Chow Mein

    Spaghetti Squash Chow Mein

    GF, Vegan, Paleo

    Happily Serves 6-8


    1 Spaghetti squash
    1/4 cup Coconut Aminos
    3 Garlic cloves, minced
    1 TBSP Coconut sugar
    2 tsp freshly grated ginger
    1/4 tsp white or black pepper
    2 TBSP Avocado oil
    1 Diced yellow onion
    3 Celery stalks
    2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

    Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
    Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred 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 pepper.
    Heat avocado oil in a large cast iron skillet over medium high heat.
    Add onion, celery, stirring often, steam for no more than 3 mins.
    Stir in cabbage until heated.  This should take no more than 7 mins total.
    Stir in spaghetti squash and “soy” sauce mixture until well combined.