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Spaghetti Squash Chow Mein

Spaghetti Squash Chow Mein

By: Cassy
3.6 — Votes 5 votes
Cook Time: 1 hr 15 mins
Servings: 8 servings

Ingredients  

  • 1 large spaghetti squash
  • 1, 8 ounce jar coconut aminos
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 1/2 teaspoonfish sauce
  • 2 tablespoons olive oil
  • 1/2 onion finely chopped
  • 1/2 head green cabbage finely chopped
  • 1 cup celery chopped
  • 4 cloves garlic minced
  • 2 teaspoons white sesame seeds
  • 2 tablespoons green onion coarsely chopped

Instructions

  • Cut the spaghetti squash in half, scrape out the seeds, and place it in a rimmed baking dish face-down with 1/4 cup of water. Bake at 375 F for 1 hour, or until soft. Once cooked, set aside until cool enough to handle. Once cooled, scrape the squash out into a large bowl.
  • For the sauce, add all the coconut aminos to a large skillet over medium heat. Simmer for 10 to 15 minutes, or until it thickens to coat the back of a spoon. Scrape the sauce into a separate bowl and add the vinegar, sesame oil, and fish sauce. Whisk to combine and set aside.
  • To the skillet, add the olive oil and the onion. Saute the onion for 5 to 10 minutes, or until browned and fragrant. Add the cabbage, celery, and garlic. Saute over medium-high heat, stirring occasionally so that it develops a slight char.
  • Once the vegetables are cooked, stir in the spaghetti squash and the sauce. Mix to combine, garnish with the sesame seeds and onion, and serve!