Spaghetti Squash Chow Mein
Ingredients
The base
-
1
each
spaghetti squash, cooked and seeds removed
The vegetables
-
1
teaspoon
olive oil
-
1
each
yellow onion, chopped
-
3
each
celery stalks, chopped
-
2
large
carrots, chopped
-
1
clove
garlic, minced
-
1
cup
fresh baby spinach
-
2
each
green onions, chopped (white and green parts)
-
1
tablespoon
fresh ginger, minced
The seasoning
-
3 to 4
tablespoons
Tamari (gluten-free soy sauce)
-
1
teaspoon
maple syrup (optional)
-
to taste
sea salt
Instructions
- Cook the spaghetti squash ahead of time and shred it into noodles using a fork.
- Heat olive oil in a large skillet and sauté onion, celery, and carrots until crisp-tender.
- Add garlic and ginger, stirring for one more minute until fragrant.
- Add tamari, maple syrup, and the spaghetti squash noodles, tossing to heat thoroughly.
- Adjust seasoning with sea salt and more tamari if desired, adding water if needed to prevent sticking.
- Stir in fresh spinach at the end and serve warm, garnished with chopped green onions.
Nutrition Facts (estimated)
Servings
2 servings
Calories
158
Total fat
3g
Total carbohydrates
25g
Total protein
3g
Sodium
107mg
Cholesterol
0mg
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