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Spaghetti Squash Chow Mein Recipe

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This recipe for Spaghetti Squash Chow Mein, by , is from Ann's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
ANN PEACOCK

Category:
Category:

Ingredients:  
Ingredients:  
6 cups cooked spaghetti squash
cup low sodium soy sauce
3 cloves garlic, minced
1 pkt Splenda or stevia
2 tsp freshly grated ginger
tsp white pepper
2 tbsp olive oil
1/3 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage

Directions:
Directions:
Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13x9 Pyrex and pour 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. (You can also cook the spaghetti squash in the microwave. Punch holes in the squash and microwave for 6 minutes on one side and 6 minutes on the other side.)

In a small bowl, whisk together soy sauce, garlic, Splenda or stevia, 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.

Number Of Servings:
Number Of Servings:
6

 

 

 

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