Ingredients: |
Ingredients: 1 medium (2 1/2 lb.) spaghetti squash
1 T. extra virgin coconut or olive oil
¼ lb. shiitakes, stems removed and thinly sliced
2 small shallots, thinly sliced
1 T. finely chopped fresh ginger
2 garlic cloves, minced
1 bok choy, thinly sliced
¼ c. gluten-free tamari sauce or coconut aminos
1 tsp. dark toasted sesame oil
Sesame seeds, for garnish
Squeeze of lime
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Directions: |
Directions:Preheat the oven to 375º F.
Using the largest chef’s knife you have, cut the spaghetti squash in half lengthwise. It’s helpful to remove a little bit from both ends so you can stand the squash upright without it wobbling. Scoop out the seeds and stringy bits from the center cavity.
Arrange both cleaned squash halves cut-side down on a parchment lined baking sheet. Add 1/2 c. water to the pan (this will help steam and soften the squash). Bake in the oven until the squash is tender, meaning a fork can easily be inserted from flesh to skin, about 45 minutes.
Flip the halves over to allow them to cool. When safe to touch, use a fork to shred the spaghetti strands from the squash: begin along the edges, pulling the strands towards the center, then scoop the bundle into a bowl.
While the squash is roasting, prepare the vegetable chow mein: in a large wok or skillet, heat the oil. Saute the shiitakes over high heat until they’ve released their moisture and are beginning to brown, 4 minutes. Stir in the shallot, ginger, and garlic. Stir fry for another two minutes, until fragrant.
Add the bok choy and continue to cook until soft and wilted, 3 minutes.
When the shredded squash is prepped, add the tamari and sesame oil to the vegetable mixture, stirring to combine. Fold in the squash and cook for two minutes more over low heat, until the noodles are well-coated in the soy mixture.
Transfer to a serving dish. Squeeze lime and sprinkle with sesame seeds. Serve immediately. |
This recipe for Spaghetti Squash Chow Mein with Shiitake Mushrooms & Bok Choy is from