Spaghetti Squash Chow Mein

[fusion_builder_container hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” parallax_speed=”0.3″ video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” overlay_opacity=”0.5″ border_style=”solid”][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” border_position=”all” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” center_content=”no” last=”no” min_height=”” hover_type=”none” link=””][fusion_text]

Spaghetti Squash Chow Mein

Ingredients

• • 1 large spaghetti squash
  • 4 tablespoons low-sodium soy sauce (or tamari or coconut aminos)
  • 2-4 cloves garlic, minced
  • 1 tablespoon honey or maple syrup
  • 1.5 teaspoons fresh ginger, grated
  • 1/4 teaspoon black pepper
  • 1 onion, diced
  • 3 stalks celery, sliced diagonally
  • 1 cups cabbage, shredded
  • 1 cup carrot, julienned

• Optional: 1 boneless, skinless chicken breast, cut into 1” cubes

Instructions

1. Preheat your oven to 400 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Lay the squash halves skin side down/cut side up in a baking dish. Bake for 30-40 minutes, until tender. Let cool for 20 minutes, then scoop out flesh with a fork so it breaks apart into strings, and set aside.
2. In a small bowl, whisk together soy sauce, garlic, honey, ginger, and black pepper. Set aside.
3. If cooking with chicken, heat a high-heat cooking oil in the pan over medium-high heat. Add chicken cubes and stir-fry for 4-5 minutes or until lightly brown. If not cooking with chicken, skip to step 4.
4. Add onion, celery, and carrot to a large pan and cook, stirring often and adding a splash of water as needed to keep the ingredients from sticking to the pan, about 3-4 minutes. (You do not need oil if cooking with just veggies).
5. Stir in cabbage until heated through, about 1 minute.
6. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.

Nutrition fact: The fiber content of spaghetti squash and enriched spaghetti is very similar, yielding about two grams of fiber per cup. In other words, spaghetti squash yields the same fiber content for less calories compared to enriched spaghetti, helping you feel just as full without the extra calories.

Tip: Save the scraps (tops, bottom, and skins) from the carrot, celery, garlic, and onion and freeze them until you have saved up enough to make vegetable stock.

Visit these IWFM vendors to for this week’s ingredients:

Becker Farms, Full Hand Farm, Funny Be Farm, Grace and Truth Farms, IN Season, Maple Farms, Redwine Family Farms, Simpson’s Farm Market, Wildflower Ridge

[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]