Spaghetti Squash Chow Mein
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Spaghetti Squash 3 clove Garlic minced1/4 tsp Pepper, white 1 Onion, diced (or onion powder)1 tablespoon packed Brown Sugar 2 tbsp Olive Oil 3 stalk, Celery, raw sliced diagonally1/4 cup teriyaki or soy sauce 2 teaspoons lemon juice or grated ginger 2 cups shredded cabbage and carrots(or bean sprouts instead of cabbage for IBS eaters)
Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13x9 Pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender.Break apart insides with for to look like noodles!
In a small bowl whisk together the soy/teriyaki, garlic, brown suger, lemon juice/ginger, and white pepper then set aside.
Heat olive oil in a large skillet over medium heat. Add onion and celery and cook, stirring oftern,until tender, about 3-4 minutes. Stir in cabbage and carrots until heated through about 1 minute.
stir in spaghetti squash and sauce until well combined about 2 minutes. serve immediately.
Serving Size: 4 servings
In a small bowl whisk together the soy/teriyaki, garlic, brown suger, lemon juice/ginger, and white pepper then set aside.
Heat olive oil in a large skillet over medium heat. Add onion and celery and cook, stirring oftern,until tender, about 3-4 minutes. Stir in cabbage and carrots until heated through about 1 minute.
stir in spaghetti squash and sauce until well combined about 2 minutes. serve immediately.
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 107.7
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 31.5 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.0 g
- Protein: 1.2 g
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