Try this spaghetti squash chow mein and you may never crave the starchy noodle version again! Better yet, pair it with our gluten-free baked orange chicken for a double win!
Author: Skylar Edberg for The Eclectic Kitchen
Recipe type: Entree, Side
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
Ingredients
1 large spaghetti squash
½ cup low sodium soy sauce
3 garlic cloves, grated
½ tablespoon toasted sesame oil
1 tablespoon maple syrup or agave nectar
3 teaspoons freshly grated ginger
2 tablespoons avocado or flavorless oil
½ yellow onion, diced
3 celery stalks, thinly sliced diagonally
2 carrots, peeled and julienned
2 cups thinly shredded green cabbage
1 cup bean sprouts
Sliced green onion for garnish
Instructions
Preheat oven to 375 degrees, and prepare a rimmed baking sheet with nonstick cooking spray.
Use a fork to poke several holes across the surface of the spaghetti squash. Place the quash in a microwave safe dish and cover with a wet paper towel. Microwave for 8-10 to help soften the skin.This allows for easier cutting. Once cool enough to handle, cut the spaghetti squash in half crosswise and scrape out the seeds. Using a fork, scrape the flesh of the squash to create long strands and set aside in a separate bowl.
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and sesame oil. Set aside.
In a large skillet over medium-high heat, heat vegetable oil. Add onion, celery and carrots and cook, stirring often, until tender, about 3 to 4 minutes. Stir in cabbage and bean sprouts and saute until heated through, about 2 minutes. Stir in the soy sauce mixture and cook for about 1 minute. Stir in spaghetti squash until well coated. Serve plain or top with baked orange chicken.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/04/04/spaghetti-squash-chow-mein-gluten-free-vegan/