Spaghetti Squash Chow Mein ( vegan)

Do you love chow mein? I do, and I really loved this low carb recipe even more because instead of high carb noodles, it uses spaghetti squash!  

I was really intrigued when I saw this recipe on Pinterest using spaghetti squash. I'm always looking for new recipes to use my spaghetti squash! I ordinarily make an Italian type recipe with tomato sauce ,but this is the first time I'm using my spaghetti squash in a Chinese style recipe.

I have to tell you , it was one fabulous recipe! It could be eaten as a delicious side dish or over brown rice ( if you don't mind the carbs) to make it more filling as a meal. ( Of course you could add a protein of your choice as well) 

Without the rice, it is a relatively low calorie/low carb recipe with about 2 Points Plus per generous serving ( basically from the olive oil). And it's a powerhouse of antioxidants from all the veggies, fresh garlic, and fresh ginger. 

Don't overcook the vegetables as they taste good with a little crunch and the spaghetti squash is on the soft side. For an additional crunch try adding some 

slivered almonds!
Naturally gluten free and vegan- makes a great dish for company.

Author:  Judee Algazi/ Gluten Free A-Z Blog

Adapted from the recipe on : Little Bits of Real Food

Prep Time: 10-15 minutes

Cook Time: 5 minutes for the recipe; 35 minutes for the spaghetti squash

Ingredients: 

1 medium spaghetti squash, baked and scooped out ( set aside) 

2 teaspoons of olive oil or use olive oil spray generously

1 medium- large onion, sliced

3 stalks celery slice on a diagonal 

1/2 cup of chopped green scallion

3 cups of cabbage slaw mix in a bag or 

3 cups of chopped cabbage

1/2 cup of shredded carrots

optional: 1/4 cup of slivered almonds

Ingredients for Sauce: 

3 cloves of garlic, pressed

1-2 teaspoons of freshly grated ginger ( depending on if you like ginger alot)

1/8 cup of gluten free soy sauce ( or more to taste- it's very sodium high) 

1 Tablespoon of coconut sugar crystals ( or sweetener of your choice)

1/4 teaspoon of white pepper 

Directions: 

Make the sauce by combining all ingredients and set aside. Saute the onions and celery in a large skillet for about 2 minutes in the olive oil or oil spray. Add the scallions and coleslaw mix ( or cabbage and carrots) and cook for an additional 2-3 minutes. Add the cooked spaghetti squash, the sauce and the almonds at this point. Stir well and cook for 30 seconds. Remove and serve.

 How to Cut and Bake a Spaghetti Squash: 

My notes: 

• You can make the spaghetti squash the day before and store in the refrigerator and then the prep is much faster.
• Trader Joe's sells frozen cubes of fresh minced garlic and fresh grated ginger in their freezer compartment. You can substitute 2 cubes of each if you don't have fresh in the house. ( I keep the frozen in the freezer at all times for a pinch- it comes in very hand) They also have basil and cilantro.
• This recipe is delicious by itself or eat over quinoa or rice

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

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