SPAGHETTI SQUASH CHOW MEIN 
If you know me, you know that I get on kicks of liking different foods way too much. Then I eat it all the time and eventually get sick of it. The first time I can remember this happening was with Easy Mac when I was a child. I wanted that stuff all the time… and soon enough I couldn’t look at it anymore. More recently, last year to be exact, I was obsessed with brussel sprouts. Like really obsessed. I would have a huge bowl and call it dinner. You might think, wow that sounds healthy and good for you! Well it was for a little while, but now I am not in love with them anymore and I ruined a perfectly healthy side dish!! Anyways.
I mention this because I am now slightly obsessed with Spaghetti Squash. I love it so much. I try not to eat pasta much because I can’t eat just one little proper serving. Carbs are addicting… so instead I just replace noodles with spaghetti squash and can enjoy lots of whatever I make! I saw this recipe on Pinterest for chow mein and I wanted to make it so bad but I just couldn’t do it because I know how bad that would be for my wedding day. Insert spaghetti squash. Yes I know it doesn’t taste exactly like noodles, but it is a great vehicle for delicious sauces and reminds you enough of the original to keep you very satisfied! Another favorite swap of mine is this Cauliflower Fried Rice – it is paleo and whole30 approved!

Ingredients
  • 1 large spaghetti squash
  • 1/4 cup COCONUT AMINOS (or tamari if not paleo)
  • 3 cloves garlic, minced
  • 1 tablespoon COCONUT SUGAR
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon white pepper (or black pepper!)
  • 2 tablespoons OLIVE OIL
  • 1 onion, diced
  • 3 stalks celery, sliced diagonally
  • 2 cups cole slaw mix (shredded cabbage and carrots)
Instructions
  1. Cut a spaghetti squash in half length wise and scoop out seeds. 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. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
  2. In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
  3. Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
  4. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes
  5. Serve immediately.