Life has just been busy lately! After a new and exciting promotion at work my days are now all consuming with very little time to rest. Then my evenings have been packed with fun events like birthday celebrations, concerts, yoga dates, etc. What does all of this mean? Well my nights have not been filled with cooking robust meals. It has been easy, quick, and healthy dinners like eggs with veggies, stir fry’s, or an open faced sandwich. However last week in spite of all of the madness that has been my life as of late, I was able to take a moment to myself and cook a recipe I have been wanting to try for a while.
I found this recipe looking through Pintrest. The moment I saw the picture I knew this dish was going to have to be made. What also sealed the deal on it was I already had most of the ingredients at home, so it also made it an easy week night dish. Overall the dish was pretty easy to prepare, although the longest part was backing the spaghetti squash, which takes about 40 minutes. I made a few changes to the recipe based on what I had around, however I have indicated what changes I made below.
Preparation was quick and when it was all done, I filled up a bowl for me and one for Dustin. By the end of the meal my bowl was pretty much licked clean. This dish did not disappoint! It really did taste like chow mein, however without that heavy gut feeling after eating an entire bowl of the real stuff. This recipe is healthy and delicious. I have to say t is a must try , especially if you are craving some Chinese food. Next time I might add some shrimp or chicken into it to get a little extra protein. Hope you enjoy!
- 1 large spaghetti squash
- 1/4 cup soy sauce (I used Braggs Liquid Amino Acid instead. This is a staple in our household for cooking)
- 3 cloves garlic, minced
- 1 tablespoon brown sugar, packed (I used honey since I was out of brown sugar)
- 2 teaspoons freshly grated ginger (I used powdered ginger as that is what I had at home)
- 1/4 teaspoon white pepper
- 2 tablespoons olive oil (I cut this down to 1 tablespoon)
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups cole slaw mix (shredded cabbage and carrots)
Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 dish and pour about 1/2 inch of water into the pan. Bake at 400 degrees for 30-40 minutes, until the flesh becomes tender. When done scoop out the flesh with a fork so it breaks apart into strings and set aside.
In a small bowl, whisk together the soy sauce, garlic, brown sugar, ginger and white pepper; then set aside.
Heat olive oil in a large skillet over medium high heat. Add the onion and celery cooking until tender, which is about 3-4 minutes. Add in the cabbage mix at the very end for about 1 minute.
Next stir in spaghetti squash into the large skillet and pour the sauce mixture over top. Stir everything for a minute or so to make sure it is all combined. Then you are ready to eat!