Now that fall is here, I've been feeling like eating more warm meals and more winter squash. Spaghetti squash is one of my favorite winter squashes. It's natural noodle shape is a great alternative to wheat noodles. They hold sauce better than zucchini or other noodle alternatives. This recipe is perfect for a cool fall evening when you want something warm and comforting.
Spaghetti Squash Chow Mein (serves 4)
1 medium spaghetti squash, cut in half and seeds scooped out
1 lb frozen peas
1 cup chopped celery
2 medium carrots, cut into small cubes
1/3 cup coconut aminos
6 cloves garlic, minced or crushed
3 Tbs minced ginger
3 Tbs water
2 Tbs sesame oil, divided (not toasted, but that would probably taste good too!)
Preheat oven to 350 F.
Place squash, cut side down, on a parchment lined or oiled baking sheet. Bake 30-35 minutes or until cooked.
In a large skillet, heat 1 Tbs sesame oil on medium heat.
While the oil is heating, scramble eggs in a small bowl. Add to hot...