Spaghetti Squash Chow Mein

I love Asian inspired flavor and this recipe is fun and flavorful. I usually think first of Spaghetti Squash with Italian favorites like Chicken or Eggplant Parmesan. I was really excited to try something completely different and was pleasantly surprised at the tasty results. Enjoy!

spaghetti-squash-chow-mein

 

 

 

 

Spaghetti Squash Chow Mein

  • 1 spaghetti squash (large)
  • 1/4 cup soy sauce
  • 3 cloves garlic (minced)
  • 1 tbsp brown sugar (packed)
  • 2 tsps ginger (freshly grated)
  • 1/4 tsp white pepper
  • 2 tbsps olive oil
  • 1 onions (diced)
  • 3 stalks celery (sliced diagonally)
  • 1 1/2 cups shredded cabbage
  • 1/2 cup shredded carrot

Directions:

  1. Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 rectangle baking dish 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.
  2. In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
  3. 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.
  4. Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.
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About Rachel

Owner @ Brown Box Organics.
This entry was posted in Cabbage, Carrot, Celery, Garlic, Ginger Root, Onion, Produce & Recipes, Winter Squash and tagged . Bookmark the permalink.

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