Tuesday, May 3, 2016

Spaghetti Squash Chow Mein (tofu)

 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)
  • Cilantro 

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
 Chopped up and mixed ingredients.
 Add in cabbage and celery after onions have cooked
 Then add in spaghetti squash
 Add the sauce on top of the spaghetti squash and mix well
 Mix well and cook until well blended and consistency to your desire.
 Turn off heat and top with cilantro
 Serve and garnish with cilantro and Sriracha sauce for a kick
 I had some left over Chinese food, some tofu
 This dish is absolutely delicious! A great alternative to noodles! So much more healthy.