Recipe to Share- Spaghetti Squash Chow Mein

Once in awhile I run into a recipe that is so delicious I absolutely have to write a whole blog post for it.

I loved this spaghetti squash recipe this week.

I found it on facebook and here it it’s original link if it works for you:  https://www.facebook.com/foodiefitmama/photos/a.675055032512522.1073741828.672172726134086/1180170352000985/?type=3&theater.  It’s from a Facebook page called Foodie Fit Mama.

Let’s just say, I made a huge batch and it was gone before a) I remembered to take a photo and b) before there was any possibility for leftover lunches the next day!

It’s a spaghetti squash recipe, so I thought I would write a bit about why Spaghetti squash is so great.

#1)  If you are looking for a lower carb/calorie meal option than spaghetti so for some spaghetti squash which you scrap out of the squash shell in a way that it looks jsut like spaghetti.

2)  Even better is that the squash contains a ton more vitamins and minerals than a spaghetti would naturally.

c)  It contains 45 % of your recommended daily vitamin A and 52 % of your vitamin C.

d)  Spaghetti squash contains a huge number of other antioxidants (which fight off free radicals that cause diseases like cancer!).

e)  Spaghetti squash is loaded with B vtaimins, folate, potassium, calcium, iron, phosphorus, zine, and manganese.

Read more about spaghetti squash and it’s vitamins here:  http://foodfacts.mercola.com/spaghetti-squash.html

Here are her directions just in case you can’t find it via the facebook link:

Spaghetti Squash Chow Mein

Ingredients

1 large spaghetti squash
1/4 cup soy sauce (or coconut aminos to make paleo)
3 cloves garlic, minced
1 tablespoon brown sugar (or coconut sugar)
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups cole slaw mix (shredded cabbage and carrots)

Directions

Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.

Serve immediately.

 

Hope you enjoy it as much as I did!!

 

Photo Source:  stock.tookapic.com

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