SPAGHETTI SQUASH LO MEIN

     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!

 

 

Ingredients:

• 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)

Sauce: 

• 2 Tbsp. reduced sodium soy sauce
• 2 tsp. brown sugar
• 1/2 tsp. ground ginger
• 1/2 tsp. Sriracha

Instructions:

 

     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.