- 1 large spaghetti squash (2 cups)
- 1/4 cup soy sauce or bragg’s liquid aminos
- 2 cloves garlic, minced
- 1 packet sugar alternative (Monkfuit, Stevia, Splenda)
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon white pepper
- 2 tablespoons sesame oil
- 2 tblsp onion, diced
- 1 cup celery, sliced diagonally
- 2 cups shredded cabbage (add carrots if you are in maintenance)
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 soy sauce, garlic, sugar alternative, 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 soy sauce mixture until well combined, about 2 minutes.