Vegan and Gluten-Free (8 simple ingredients)
- 1 large spaghetti squash
- 1/4 cup soy sauce or tamari (or coconut aminos to make paleo)
- 3-4 cloves garlic, minced
- 1 tablespoon brown sugar (or coconut sugar)
- 2 teaspoons freshly grated ginger
- 2 tablespoons olive oil
- 1 red onion, diced
- 3 stalks celery
- 2 cups shredded cabbage (or coleslaw mix...I didn't have any)
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.
In a small bowl, whisk together soy sauce, garlic, brown sugar, and ginger; set aside.
Heat olive oil in a large skillet over medium high heat. Add onion and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage an celery until heated through, a few minute.
Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minute. Turn off heat and top with chopped up cilantro.
Serve immediately, and enjoy!
Notes - I reheated some left over tofu to top it off for a little more protein.
All Ingredients - Olive Oil, Coconut Aminos, Celery, Garlic, Ginger, Cabbage, Red Onion and Spaghetti Squash
This dish is absolutely delicious! A great alternative to noodles! So much more healthy.