Spaghetti Squash Chow Mein

Spaghetti Squash Chow Mein

 

Adapted from Little Bits of Baking, Crafting, and Life

 

Makes 6 servings

Per serving

3 vegetables

1 fat

2 ½ condiments

 

6 cups cooked spaghetti squash

¼ cup low sodium soy sauce

3 cloves garlic, minced

1 pkt Splenda or stevia

2 tsp freshly grated ginger

¼ tsp white pepper

2 tbsp olive oil

1/3 cup onion, diced

1 cup celery, sliced diagonally

2 cups shredded cabbage – no carrots

 

Directions:
Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13×9 pyrex and pour ½ inch of water in the bottom of the pan. Bake at 400 degress 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. (You can also cook the spaghetti squash in the microwave. Punch holes in the squash and microwave for 6 minutes on one side and 6 minutes on the other side.)