Pardon the semi-lousy picture. My photographer was unavailable at the moment, and I was in a hurry to scarf this up - so the iPhone pic will have to do. Please take my word for it - it's heavenly, and oh, so easy to throw together!
- 1 spaghetti squash
- 1 Tbsp. Olive oil
- 2 cloves garlic, minced
- 1/2 red bell pepper, thinly sliced
- 3-4 Tbsp. minced onion
- 2 cups cole slaw mix (shredded cabbage and carrots)
- 2 Tbsp. reduced sodium soy sauce
- 2 tsp. brown sugar
- 1/2 tsp. ground ginger
- 1/2 tsp. Sriracha
Heat oven to 400 degrees. Cut spaghetti squash in half length wise and scoop out seeds. Lay halves flat on a cookie sheet lined with waxed paper and bake for 30 minutes. When done, remove from oven and turn over so insides can cool. Set aside.
In a small bowl, whisk together soy sauce, sugar, ginger and Sriracha; set aside.
Heat olive oil in a large skillet or wok over medium high heat. Add garlic and cook for a minute. Stir in red pepper and onion and cook, stirring frequently, until done, about 3-4 minutes. Stir in cabbage and cook for about 5 more minutes.
With a fork, scoop out flesh of spaghetti squash so it breaks apart into strings, add to cooked vegetables in skillet, pour soy sauce mixture over all. Stir until well combined, about 2 minutes.