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Spaghetti Squash Chow Mein

Spaghetti Squash Chow Mein


· 1 large spaghetti squash

· 1/4 cup Liquid or Coconut Aminos

· 1 tablespoon Coconut Sugar

· 2 teaspoons freshly grated ginger

· 3 cloves garlic minced

· 1/4 teaspoon white pepper (or black pepper!)

· 2 tablespoons Avocado Oil

· 1 onion, diced

· 3 stalks celery, sliced diagonally

· 2 cups Cole slaw mix (shredded cabbage and carrots)


1. Cut a spaghetti squash in half-length wise and scoop out seeds. Lay skin side up in a 13 x 9 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. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.

2. In a small bowl, whisk together liquid aminos, garlic, coconut sugar, ginger and white pepper; set aside.

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

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

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