Tuesday, February 17, 2015


     This is a low fat, clean, flavorful way to get your Lo Mein fix without going overboard!  I just fixed this tonight and oh my...even the hubs was wowing the dish.  That's a BIG deal! The inspiration for this scrumptious-ness is from a combination of http://littlebitsof.com and her Spaghetti Squash Chow Mein and damndelicious.net - Easy Lo Mein.  I used ideas from both of these to come up with a recipe that worked well with what I had on hand.

     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.

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