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 pan with oil and cook, scrambling into bite size pieces. Transfer to a small bowl and set aside.
In the same skillet, heat 1 Tbs. sesame oil over medium heat. Add carrots, peas, celery, garlic, ginger, and water. Cover and cook 5 minutes, or until carrots are tender and peas are warm.
When the squash is cooked, let cool until comfortable to touch. Use a fork to scoop out the noodles that form naturally.
Add noodles to skillet with pea, carrot, celery mixture. Add coconut aminos and egg. Mix thoroughly and serve warm.
If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.