Meatless Monday: Spaghetti Squash Chow Mein

The Wisconsin Test Kitchen was craving Chinese food the other night: dumplings, sesame chicken, egg rolls... our mouths are watering just thinking about it.  It worked out pretty well that just the day before, we had found a recipe on Pinterest for Spaghetti Squash Chow Mein. We thought it might be just the recipe to cure our Chinese food cravings! 

We were right! We modified the original recipe slightly and added a few extra ingredients to give the sauce a little more depth of flavor; but it was the perfect (low calorie!) recipe to sate our food cravings.

Spaghetti Squash Chow Mein
Recipe courtesy  of: http://littlebitsof.com/2014/10/spaghetti-squash-chow-mein/

Ingredients
1 large spaghetti squash
1/4 cup soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 tablespoons olive oil

Sriracha hot sauce- to taste

1/2 teaspoon lime juice
1 onion, diced
3 stalks celery, sliced diagonally
2 cups cole slaw mix (shredded cabbage and carrots)

Directions

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 soy sauce, garlic, brown 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 soy sauce mixture until well combined, about 2 minutes.
Serve immediately.

We ended up with a double batch, because our spaghetti squash was larger than life. However, this recipe re-heats extremely well, and is a tasty lunch option as well. Go ahead... make all the other people in the lunchroom jealous!

Stay Cool,
The Cool Dads Crew