“Spaghetti Squash Chow Lo Mein”
Make this recipe today for your dinners this week to stay on track with your nutrition & fitness journey!
1 spaghetti squash (weighing about 2 lbs.)
1 cup shredded carrot
1 1/2 cups shredded cabbage
1- 8 oz. can of sliced water chestnuts
1/3 cup chopped scallions, about 3-4 stalks
2 cloves garlic, minced
1 1/2 tablespoons sesame oil (or vegetable oil)
2 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons rice vinegar
1 tsp. light brown sugar
1/4 tsp. ground ginger
1/8 tsp. black pepper
dash red pepper flakes (optional)
- Preheat oven to 400 degrees
- Cut the spaghetti squash in half lengthwise and place cut side down in a baking pan. Fill bottom of the pan with water, this will help steam the squash faster. Bake for 40-50 minutes depending on the size of squash. Squash is done when it easily flakes apart with a fork. Remove from water bath, scrape cooked squash out of outer shell and set aside. (bake the spaghetti squash the night before to reduce your time making this dinner the next day!)
- Sauce: In a bowl, whisk together soy sauce, fish sauce, rice vinegar, sugar, pepper, ground ginger, and red pepper flakes. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Cook shredded carrot, water chestnuts, and garlic about 3 minutes. Add napa cabbage, scallions, cooked spaghetti squash “noodles”, and sauce mixture that was set aside. Cook another 2-3 minutes until cabbage is wilted and all ingredients are thoroughly combined.
*Recipe from: http://petitecanteen.com/?p=919#sthash.WvW9d3Te.dpbs