Spaghetti Squash Chow Mein
Spaghetti Squash Chow Mein is a great way to have your chow mein without the carbs.
Servings: 6
Calories: 83kcal
Ingredients
- 6 cups spaghetti squash cooked
- ¼ cup soy sauce low sodium
- 3 cloves garlic minced
- 1 packet Splenda or Stevia
- 2 tsp ginger freshly grated
- ¼ tsp white pepper
- 2 tbsp olive oil
- ⅕ onion diced
- 3 stalks celery sliced diagonally
- 2 cups cabbage shredded
Instructions
- Cut a spaghetti squash in half length wise and scoop out seeds.
- Lay skin side up in a 13x9 Pyrex and pour ½ 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 1minute. Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes. Serve immediately.
Nutrition
Calories: 83kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 573mg | Potassium: 204mg | Fiber: 2g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 1mg