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Ditch The Noodles

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Spaghetti Squash Chow Mein

"ditch the noodles"
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Servings 4

Ingredients
  

  • 1 Spaghetti Squash
  • 1 tsp olive oil
  • 1 tbsp sesame oil
  • 1 small onion finely chopped
  • 2 cloves garlic
  • 2 tbsp ginger finely chopped
  • 1 large carrot julienned
  • 3 cups shredded cabbage napa or regular
  • 1/3 cup green onions
  • 1-2 cups shredded cooked chicken pre-cook chicken

Sauce

  • 2 tbsp coconut aminos (or tamari/soy sauce)
  • 1 tsp apple cider vinegar
  • 1 tbsp sesame oil
  • 1 tsp honey optional

Instructions
 

To Prepare the Spaghetti Squash

  • Method #1 (Oven): Preheat the oven to 400*F. Cut the spaghetti squash in half widthwise and scoop out the seeds and stringy middle bit. Rub the olive oil over the inside of each squash half, season with salt and pepper and place them face down on a baking sheet. (I cover my baking sheets with parchment paper for easy cleanup). Bake in the oven for about 30 minutes or until skin gives way easily when pressed.
    Method #2 (microwave): Pierce the spaghetti squash all over with a fork and then microwave it for 3 minutes to soften. After 3 minutes cut the squash in half and scoop out the innards. Place the two halves back into the microwave cut side up and cook for a further 7-8 minutes until tender.
    Just a note on this: While the microwave is good in a pinch; roasting gives a much deeper/richer flavour.

To Make The Chow Mien

  • 1. Once the spaghetti squash is done cooking, use a fork to scrape out the inner flesh and set aside.
  • 2. Heat 1 tbsp sesame oil in a large frying pan over medium high heat. Add the crushed garlic and finely chopped onion and sauce until the onion has softened (4 minutes). Add in the ginger, carrot and cabbage and continue to cook for 4-5 minutes until the carrots are tender and the change has wilted.
  • 3. In a sauce pan combine all the ingredients for the sauce and bring to a boil. Lower the heat and simmer for 5 minutes.
  • 4. Add the spaghetti squash, spring onions and shredded chicken to the large pan with the sautéed vegetables. Pour in the sauce and stir until well combined. Garnish with a sprinkle of green onions. Serve and Enjoy!

Notes

This recipe is from EveryLastBite.com. Head on over there to find some new favourites.
Regular cabbage can be used. It will just take a bit longer to completely wilt.

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