Ever just NEED some Chinese food? I think I’m safe to assume I’m not alone in that craving. Especially on a crazy busy day and you want a dish that has veggies in it. What can I say – I’m a simple gal. This dish is super easy, tasty and satisfies that craving when grabbing some take out from your fave neighborhood haunt is strong.
Ingredients
- 1 large spaghetti squash
- 1/4 cup coconut aminos (or tamari if not paleo)
- 3 cloves garlic, minced
- 1 tablespoon coconut sugar
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon white pepper (or black pepper)
- 2 tablespoons olive oil
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups cole slaw mix (shredded cabbage and carrots)
Instructions
– Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan.
– Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
– In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
– Heat olive oil in a large skillet over medium high heat.
– Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes.
– Stir in cabbage until heated through, about 1 minute.
– Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
– Serve immediately.
Thanks to Little Bits Of for this week’s recipe!
