Hi.

I'm Jamie and welcome to Mellow Mondays! I'm so glad you're here. Stay as long as you'd like. 

SPAGHETTI SQUASH CHOW MEIN

Photo and recipe by Little Bits Of

Photo and recipe by Little Bits Of

Ingredients

  • 1 large spaghetti squash
  • 1/4 cup coconut aminos (or tamari if not paleo)
  • 3 cloves garlic, minced
  • 1 tablespoon coconut sugar
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon white pepper
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 stalks celery, sliced diagonally
  • 2 cups cole slaw mix (shredded cabbage and carrots)

Instructions

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 coconut aminos, garlic, coconut sugar, 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 sauce mixture until well combined, about 2 minutes.

Serve immediately.

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