I’ve never ventured much into the golden yellow world of spaghetti squash. Now, thanks to pairing up with the food artist, I realize I have totally been missing out! She has a great trick for the simplest, quickest way ever to cook and prepare spaghetti squash (you’ll find it in the recipe below;). Now I’m incorporating it into everything I can think of! It’s the perfect noodle replacement for a Celiac sufferer like me. A beautiful match!
This spaghetti squash chow mein is seriously brilliant! How do you like to do with spaghetti squash? Let us know!
- 1 large spaghetti squash
- ½ cup low sodium soy sauce
- 3 garlic cloves, grated
- ½ tablespoon toasted sesame oil
- 1 tablespoon maple syrup or agave nectar
- 3 teaspoons freshly grated ginger
- 2 tablespoons avocado or flavorless oil
- ½ yellow onion, diced
- 3 celery stalks, thinly sliced diagonally
- 2 carrots, peeled and julienned
- 2 cups thinly shredded green cabbage
- 1 cup bean sprouts
- Sliced green onion for garnish
- Preheat oven to 375 degrees, and prepare a rimmed baking sheet with nonstick cooking spray.
- Use a fork to poke several holes across the surface of the spaghetti squash. Place the quash in a microwave safe dish and cover with a wet paper towel. Microwave for 8-10 to help soften the skin.This allows for easier cutting. Once cool enough to handle, cut the spaghetti squash in half crosswise and scrape out the seeds. Using a fork, scrape the flesh of the squash to create long strands and set aside in a separate bowl.
- In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and sesame oil. Set aside.
- In a large skillet over medium-high heat, heat vegetable oil. Add onion, celery and carrots and cook, stirring often, until tender, about 3 to 4 minutes. Stir in cabbage and bean sprouts and saute until heated through, about 2 minutes. Stir in the soy sauce mixture and cook for about 1 minute. Stir in spaghetti squash until well coated. Serve plain or top with baked orange chicken.