Spaghetti Squash Chow Mein

If you have been reading this blog since the beginning you will be familiar with my battle to convince my family that Spaghetti Squash is indeed edible. But folks...I have found the golden recipe for feeding Spaghetti squash to doubters.

I have made this recipe multiple times and it is super versatile. It works great with pretty much any veggies you throw at it. This recipe is pretty basic with celery, carrot and onions, but I have also had great luck with adding scallions, mushrooms, broccoli, bok choy, kohlrabi, peppers, pea pods and bean sprouts. The concept is the same for whatever you have. If you are busy you can also cook your spaghetti squash ahead of time and just use a frozen stir fry mix. Do you with this one!

Spaghetti Squash Chow Mein

1 spaghetti Squash
1 tablespoon veggie or coconut oil
2 celery stalks, thinly sliced
2 carrots, thinly sliced
1 onion thinly sliced.
2 cups shredded cabbage
3 cloves of garlic minced
2 tablespoons grated fresh ginger
1/2 cup raw cashews

The sauce:
1/4 cup Braggs liquid aminos (or soy sauce if you are not gluten free)
1 teaspoon of brown sugar
1 teaspoon siracha
1 tablespoon sesame oil
pinch of Chinese 5 Spice
1 tablespon olive oil

Directions:

1. Cook your spaghetti squash. Preheat your oven to 400 degrees. Cut your spaghetti squash in half, scoop out the seeds and lay skin-side-up in a baking dish. Bake for 30-40 minutes until the squash is soft enough to be pierced with a knife easily. Take it out and set aside to cool a bit.
*Just an FYI: Spaghetti squash will keep for a few days just like this. You can put your cooked halves in the fridge and use them when you are ready to make the rest of the recipe.

2. Heat a large skillet on medium high. Saute your celery, carrots, onion, cabbage, garlic and ginger in 1 tablespoon of oil until the onions are opaque and the ginger and garlic are fragrant, about 5 minutes. If the pan gets too hot and your veggies start to get too brown, but they are not soft enough yet you can add a few tablespoons of water to partly steam them.

3. While your veggies cook scoop out the stringy flesh of your spaghetti squash using a fork. Then, combine all of your sauce ingredients.

4. Stir the spaghetti squash flesh into your veggies in the hot skillet, then add the sauce. Mix well and continue to cook for 3-4 minutes until it is heated through. Garnish with cashews and serve.