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Heather's Spaghetti Squash Chow Mein |  Vegetable/Fruit Day

Makes 4 servings - each serving uses 12 oz of your daily vegetable allowance

Ingredients
  • 1 large spaghetti squash
  • 1/4 cup Braggs Liquid Aminos
  • 3 cloves garlic, minced
  • 1 packet Truvia or other zero calorie sweetener
  • 2 tsp freshly grated ginger
  • 1/4 tsp white pepper
  • 1 onion, diced
  • 3 stalks celery, sliced diagonally
  • 2 cups cole slaw mix
    • 8 oz shredded cabbage and carrots
  • 2 TBSP vegetable broth
  • water
Directions
  • cut spaghetti squash in half lengthwise
  • scoop out seeds
  • lay skin side up in a 13 x 9 Pyrex (or similar) pan
  • pour 1/2” water in bottom of pan
  • bake at 400˚ for 30-40 mins, until flesh is very tender
  • let cool, scoop out flesh with a fork so it breaks apart into strings and set aside
  • in a small bowl, whisk together Braggs, garlic, Truvia, ginger and white pepper, set aside
  • heat vegetable broth in a large skillet over medium/high heat
  • add onion and celery, stirring often, until tender (approx. 3-4 mins)
  • stir in cabbage and carrots until heated through (approx. 1 min)
  • stir in spaghetti squash and “soy sauce” mixture until well combined (approx. 2 mins)
  • serve immediately
  • enjoy!!
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