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Meatless Monday: Spaghetti Squash Chow Mein



This recipe is seriously one of my absolute favorites! It is super easy and super yummy! Plus, it's packed full of veggies!

Ingredients:

- 1 Large Spaghetti Squash 
- 1/4 cup Coconut Aminos
- 3 1/2 cloves garlic, minced 
- 1 T Coconut Sugar
- 1 t Ginger, minced 
-1/4 t Pepper
-3-4 T Olive Oil
-1/2 Onion, diced
- 1-1 1/2 cups Coleslaw Mix (cabbage & shredded carrots)
- 1-1 1/2 cups Shredded Purple Cabbage
-1/2 Yellow Squash (optional) 

Directions:

-Preheat oven to 375
-Carefully split spaghetti squash in half length-wise (you may have to pop it in the microwave for 1 minute to soften it in order to cut it easier)
-Scoop out seeds
-Brush spaghetti squash with 1-2 T olive oil mixed with 1/2 clove garlic, minced. Sprinkle with salt and pepper. 
-Bake face down on a baking sheet for 40 minutes
-Once spaghetti squash is done cooking, let cool for a few minutes then shred the insides with a fork (it will easily peel away and look like spaghetti noodles)
-In a small bowl, mix together coconut aminos, garlic, ginger, coconut sugar and pepper. 
- Heat 2 T olive oil over medium-high heat in a large skillet
-Sauté onion and yellow squash for 3-4 minutes, until tender.
-Add coleslaw mix and cabbage and sauté for about 1 minute
-Add in spaghetti squash and sauce mixture
-Mix thoroughly and remove from heat
-Enjoy!

**Note: I added the yellow squash this time because it was in my fridge but I usually don't. However it was a delicious addition. You can definitely customize this recipe using different veggies you have on hand. 

If you try this recipe, post on Instagram and tag @@mamakenbfit so I can see your yummy creations! 

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