Spaghetti Squash Chow Mein is an easy weeknight meal made entirely out of vegetables. Instead of using pasta, you use cooked spaghetti squash “noodles!”
1 (3 pound) spaghetti squash , cooked and seeds removed
1 teaspoon olive oil
1 yellow onion , chopped
3 celery stalks , chopped
2 large carrots , chopped
1 clove garlic , minced
3 to 4 tablespoons Tamari (gluten-free soy sauce)
1 teaspoon maple syrup (optional)
Sea salt , to taste
1 cup of fresh baby spinach
2 green onions , chopped (white and green parts)
1 tablespoon fresh ginger , minced
Make sure you have cooked your spaghetti squash ahead of time, either by cooking it in the Instant Pot or in the oven. You can use cold or hot noodles for this recipe, so feel free to cook it ahead of time and store it in your fridge for up to 5 days in advance. If you’re cooking the squash right away, chop the other vegetables as it cooks to be efficient with your time. Use a fork to shred the flesh of the cooked spaghetti squash into “noodles” and set aside.
Heat the oil in a large skillet, and saute the onion, celery, and carrots until they are crisp-tender, about 8 minutes. Use a splash of water, if needed, to prevent sticking. Add in the garlic and ginger and stir for one more minute, just until fragrant.
Once the veggies are cooked to your liking, add in the the tamari to taste, starting with just 3 tablespoons, maple syrup, and the spaghetti squash “noodles.”
Toss well to heat everything thoroughly and adjust the seasoning, adding sea salt and more tamari if desired. (You may also need another splash of water at this point to prevent sticking.)
Add the fresh spinach at the very end, as it will wilt quickly from the heat, then serve warm with a garnish of chopped green onions on top. Leftovers can be stored in the fridge for up to 3 days in an airtight container.
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