After a busy Sunday (and losing an hour of sleep for daylight savings time), all I really wanted for dinner was Asian inspired take-out. While it would have been easy to contact the nearest restaurant for delivery, I opted to “stay strong” and stick with my efforts for healthy eating. This recipe is “take-out” inspired but easy on the waistline and pocketbook. It would pair nicely with some fresh spring rolls or bbq chicken skewers.
Spaghetti squash chow mein
- 1 medium spaghetti squash, roasted with “noodles” removed
- 1 small white onion, diced
- 6 stalks of celery, chopped into half moons
- 4 cups of coleslaw mix (or finely chopped green cabbage)
- 1/2 cup of grated carrot
- 3 cloves of garlic, minced
- 1 Tbsp of fresh ginger, minced
- 1-2 Tbsp of coconut oil (or another high-heat oil)
- Optional vegetables: broccoli, snap peas, red bell pepper, water chestnuts, bok choy
- 1 Tbsp sesame oil
- 1/8 cup gluten free tamari sauce
- 2 Tbsp raw honey
- 1 tsp red chili flakes
- In a large pan or wok, heat coconut oil over medium heat. Once warm, add onions, celery, garlic, ginger, carrots, and coleslaw mix (+other vegetables) and sauté for 4-6 minutes or until onions translucent and cabbage slightly wilted. (You may have to cook in batches depending on your pan size).
- While vegetables are cooking, mix sauce ingredients in a small bowl.
- Once vegetables have reached the desired softness, add in spaghetti squash noodles and mix gently.
- Slowly add sauce to the pan and toss the vegetables to coat throughly.
Hope you enjoy! Please share your thoughts!