Spaghetti Squash Chow Mein (Diet)

4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


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Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (234.1 g)
  • Calories 78.3
  • Total Fat - 1.1 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0.3 mg
  • Sodium - 124.4 mg
  • Total Carbohydrate - 15.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 8.6 g
  • Protein - 3.6 g
  • Calcium - 82.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 37.5 mg
  • Thiamin - 0.1 mg

Step 1

Cut spaghetti squash in half lengthwise, scoop out seeds.

Step 2

Lay skin side up in a 13 x 9 Pyrex (or similar) pan. Pour 1/2” water in bottom of pan

Step 3

Bake at 400˚ for 30-40 mins, until flesh is very tender.

Step 4

Let cool, scoop out flesh with a fork so it breaks apart into strings and set aside.

Step 5

In a small bowl, whisk together Braggs, garlic, Truvia, ginger and white pepper, set aside.

Step 6

Heat vegetable broth in a large skillet over medium/high heat.

Step 7

Add onion and celery, stirring often, until tender (approx. 3-4 mins).

Step 8

Stir in cabbage and carrots until heated through (approx. 1 min).

Step 9

Stir in spaghetti squash and “soy sauce” mixture until well combined (approx. 2 mins).

Step 10

Serve immediately.

Tips & Variations


No special items needed.

Tags : Dinner

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