Spaghetti Squash Chow Mein



( 6 servings)

each serving provides
3 greens
3 condiments
1 healthy fat

I would so add shrimp to this next time and have a complete lean and green meal

6 cups cooked spaghetti squash
1/4 cup low sodium soy sauce
3 minced garlic cloves
1 pkt Splenda or Stevia
2 tsp. freshly grated ginger
1/4 tsp. pepper
2 tablespoons olive oil
1/3 cup diced onion
3 celery stalks, sliced diagonally
2 cup shredded cabbage with no carrots

Cut a spaghetti squash in half lengthwise and scoop out seeds. Lay skin side up  and cook for 30/40 minutes in oven at 350. do not over cook or it will become mussy. You just want it to be stringy like spaghetti. you can microwave it instead if you like for about 12 minutes. I also cooked my squash the day before then you can easily measure out.
In a small bowl mix together the soy sauce, ginger, garlic, Splenda, and pepper. set aside. In a skillet heat up your oil and sauté the onions and celery till tender about 3 minutes. Stir in cabbage until heated through. Stir in Spaghetti Squash and pour soy sauce mixture over top all till combined and heat up.


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