I was pleasantly surprised by this recipe! I thought for sure it would be one of those healthy substitute recipes that tastes like a bad knock-off of the original dish, but much to my excitement this one was actually a pretty great alternative to the carb-filled chow mein we’re all used to. And let’s be honest, the noodles in chow mein are really just a vehicle for the flavors of the sauce and spices, and spaghetti squash does the same thing at a much lower cost to your waistline. The best part is that it’s vegan, gluten free, and can be made anti-inflammatory if you substitute the soy sauce for coconut aminos!
If you want to add protein, simply chop up some chicken or shrimp or scramble some eggs and add to the skillet with the veggies in Step 4.
- 1 spaghetti squash
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1/2 of a yellow onion, chopped
- 3 stalks of celery, chopped
- 2 teaspoons of minced ginger
- 1/4 cup of gluten free soy sauce
- 2 cups of shredded cabbage
- 2 large carrots, shredded
- Salt and pepper
- Chopped chives for garnish
- Optional: Add some GF sriracha sauce for extra spice
- Preheat the oven to 400F.
- Cut the spaghetti squash in half and place the open sides down in a baking dish. Add about 1/4 cup of water to the baking dish (the steam will help the squash cook through). Bake for about 30 minutes, or until the squash is soft and easy to remove from the skins.
- While the squash is cooking, heat the sesame oil in a large skillet or wok over medium heat.
- Add in the garlic, onion, and celery and saute for about 4 minutes or until the onion and celery soften.
- Stir in the cabbage, carrots, ginger, and soy sauce.
- Once the squash is done, scrape the “spaghetti” part out with a fork and add it to the skillet. Stir well until everything is evenly mixed. Taste test and add salt, pepper, and sriracha. You may also like more soy sauce depending on how big your spaghetti squash was.