Spaghetti Squash Chow Mein

Ingredients

• 1 large spaghetti squash
• 1/4 cup coconut aminos 
• 3 cloves garlic, minced
• 1 tablespoon coconut sugar
• 2 teaspoons freshly grated ginger
• 1/4 teaspoon white pepper (or black pepper!)
• 2 tablespoons oil for cooking (use oil of your choice, I like sesame seed or coconut oil)
• 1 onion, diced
• 3 stalks celery, sliced diagonally
• 2 cups broccoli slaw mix (shredded broccoli, cabbage and carrots)

Directions

1. In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
2. Prep the spaghetti squash by cutting the spaghetti squash in half length wise and scoop out seeds.
3. Cook the spaghetti squash. 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.
4. Once cooked, scoop out flesh with a fork so it breaks apart into strings, set aside.
5. Heat oil in a large skillet over medium high heat.
6. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes.
7. Stir in cabbage/ slaw mix until heated through, about 1 minute.
8. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
9. Serve immediately.