Ginger Spaghetti Squash Chow Mein
March 11, 2016
Okay, I think what I post on here is good stuff... This was REALLY good! Haha. It was really easy to make, and the flavor was bomb! Ryan finished his before I had finished even 3 bites of my serving. No joke. He does, though, have a special ability to inhale food unlike many others I've seen.
Anyways, often times I'm not super stoked on left overs, especially if there aren't any veggies left over in the meal we had. But this as a left over was JUST as tasty, and I was really excited to eat because it has so many ingredients that are super good for you. 8 of the 12 ingredients are proven to improve immunity and overall health. Come on! That's exciting. So little work for so much benefit. Haha. Check out the recipe below! :)
Ingredients:
1 large spaghetti squash
1/4 cup of soy or tamari sauce (tamari is gluten free!)
3 cloves of garlic
1 tablespoon of brown sugar
2 teaspoons of freshly grated ginger
1/4 teaspoon of white pepper
2 tablespoons of olive oil
1 onion, diced
3 stalks of celery, sliced
1/4 of a cabbage, chopped into strips
3-4 carrots, sliced
1 head of broccoli, chopped
Directions:
Set your oven to 400F. Cut the spaghetti squash in half long ways, and place face down on a baking sheet. Bake for 40 minutes.
While your spaghetti squash is cooking, start shopping your veggies! Using the olive oil, saute the onions, carrots, broccoli, celery, and cabage.
Combine the soy or tamari with the garlic, brown sugar, ginger, and white pepper.
When the squash is done, fork out the inside and add it to your veggies. Or in the case of my pan/pot set up, through it all in a bigger pot.
Once all of your veggies are combined, add the sauce you mixed, and voila!
