This Spaghetti Squash Chow Mein is an extraordinary curve on take out! Simply include a couple of veggies and seasonings, you change basic fixing into something astounding!

On the off chance that you know me, you realize that I jump on kicks of enjoying various nourishments an abundant excess. At that point I eat it constantly and inevitably become ill of it. The first occasion when I can recollect this event was with Easy Mac when I was a tyke. I needed that stuff constantly… and soon enough I couldn't take a gander at it any longer. All the more as of late, a year ago to be definite, I was fixated on brussel grows. Like truly fixated. I would have an enormous bowl and call it supper. You may think, wow that sounds solid and bravo! Well it was for a brief period, however at this point I am not in affection with them any longer and I demolished a fit as a fiddle side dish!! In any case.

I notice this since I am presently marginally fixated on Spaghetti Squash. I adore it to such an extent. I make an effort not to eat pasta much since I can't eat only one minimal appropriate serving. Carbs are compelling… so all things considered I simply supplant noodles with spaghetti squash and can appreciate heaps of whatever I make! I saw this formula on Pinterest for chow mein and I needed to make it so terrible yet I just couldn't do it since I realize how awful that would be for my big day. Addition spaghetti squash. Truly I realize it doesn't taste precisely like noodles, however it is an incredible vehicle for tasty sauces and helps you enough to remember the first to keep you extremely fulfilled!

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  • 1 large spaghetti squash
  • 1/4 cup COCONUT AMINOS (or tamari if not paleo)
  • 3 cloves garlic, minced
  • 1 tablespoon COCONUT SUGAR
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon white pepper (or black pepper!)
  • 2 tablespoons OLIVE OIL
  • 1 onion, diced
  • 3 stalks celery, sliced diagonally
  • 2 cups cole slaw mix (shredded cabbage and carrots)


  1. 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.
  2. In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
  3. 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.
  4. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
  5. Serve immediately.

For more detail :

Read More Our Recipe : Steak and Ale Soup with Mushrooms, and the Process of Transformation

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