Whether eating low-carb or simply craving carbs, this nutritious recipe is easily tailored to suit your palate! Substitute squash with noodles for a delicious variation.
A wise woman (Hi, Mom!) once told me, “one of the secrets to maintaining a healthy weight is to eat cabbage every day.” While I don’t know if that’s actually true, cabbage IS delicious in this versatile, vegan recipe.
Spaghetti Squash Chow Mein
- 1 large spaghetti squash
- 1/4 cup soy sauce or tamari (GF)
- 3 cloves garlic, minced
- 1 tablespoon brown sugar, packed
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon white pepper
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups sliced cabbage – 1/4″ wide strips
- 4 oz sliced baby Portobello mushrooms
Cut spaghetti squash in half length-wise, and scoop out seeds. Lay skin-side-up in a 13X9 glass dish. Fill with 1/2 inch of water. Bake at 400 degrees F for 30-40 minutes, until flesh is very tender. When done scoop out the flesh with a fork so it breaks apart into strings. Set aside.
In a small bowl, whisk together the soy sauce, garlic, brown sugar, ginger and white pepper. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add cabbage, onion and celery, stirring frequently. Cook until tender, approximately 10 minutes. Add mushrooms and cook an additional 3-4 minutes.
Stir in spaghetti squash and soy sauce mixture; heat through, 1-2 minutes.
Contributed by Nikela volunteer Laurie Glass