FUEL | Spaghetti Squash Chow Mein

Featured Image

Fully roasted spaghetti squashIt’s the tail end of squash season (insert sad face) and I’m finally getting a bit adventurous with this yummy goodness thanks to my friend Angela. If you took a gamble on a spaghetti squash because spiralizing and veggie noodles are all the rage now, rest assured health seeker, this is the easiest veggie to cook and it produces the noodle-esque strings all by itself. Woo-hoo, amen! No gadgetry besides that of a fork, spoon and  knife.

 

Pulling some culinary alchemy and transforming squash into a savory meal of Spaghetti Squash Chow Mein. Just an oven, ingredients and a half hour of your time.

 

 

 

 

Easy Dinner Idea
Easy Dinner Idea

INGREDIENTS

  • 1 large spaghetti squash

  • 1/4 cup soy sauce (or liquid aminos)

  • 3 cloves garlic, minced

  • 1 tablespoon Siracha

  • 2 teaspoons freshly grated ginger

  • 1 Teaspoon Honey

  • 1/4 teaspoon white pepper

  • 2 tablespoons sesame oil

  • 1 Small onion, diced

  • 2 cups cole slaw mix (shredded cabbage and carrots)

  • OPTIONAL: Include protein source of pan seared chicken or pork

 

START CREATING

Vent Spaghetti squash 2-3 times and place in oven on 450 degrees for 30-40 minutes or until soft. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.

Scrape out the squash. Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.” Set aside.

In a small bowl, whisk together soy sauce, garlic, honey, sirracha, ginger and white pepper; set aside.

Heat sesame oil in a large skillet over medium high heat. Add onion  and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.

Serve it up:)

 

Share:

Leave a Reply