Our family is huge on Chinese food; but I’m sure it’s probably not the best thing to eat everyday. When I came across this recipe, I knew I had to give it a try. I now prefer this over Chinese restaurants. It tastes so clean and fresh, and I even like the taste more! Enjoy your stay at home Chinese!
Spaghetti Squash Chow Mein
30 minPrep Time 1 hr, 10 Cook Time
1 hr, 40 Total Time
1 spaghetti squash 1/4 cup coconut oil 3 teaspoons minced garlic 1/2 yellow onion (diced) 4 stalks celery 2 cups shredded cabbage coleslaw 2 Tablespoons sugar 1/2 teaspoon pepper 1/4 teaspoon salt 1/4 cup soy sauce
Heat oven to 375 degrees. In a 9 x 13 inch pan, place about 1/2 inch of water, and place spaghetti squash in the pan. Cover with aluminum foil and place in oven. Cook for about 1 hour or until the squash shell is soft. After it is cooked, scoop out the seeds. With a fork, shred out the spaghetti squash. In a large skillet on medium high heat, place coconut oil, garlic, onion, celery and coleslaw in pan. Saute until the onions go soft and almost clear. Add the shredded spaghetti squash, sugar, pepper, salt, and soy sauce and mix until all the ingredients are fully incorporated. Saute for about 3 more minutes and remove from heat. Serve warm.
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