Spaghetti Squash Chow Mein (Diet)
June 15, 2018
- 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
Cut spaghetti squash in half lengthwise, scoop out seeds.
Lay skin side up in a 13 x 9 Pyrex (or similar) pan. Pour 1/2” water in bottom of pan
Bake at 400˚ for 30-40 mins, until flesh is very tender.
Let cool, scoop out flesh with a fork so it breaks apart into strings and set aside.
In a small bowl, whisk together Braggs, garlic, Truvia, ginger and white pepper, set aside.
Heat vegetable broth in a large skillet over medium/high heat.
Add onion and celery, stirring often, until tender (approx. 3-4 mins).
Stir in cabbage and carrots until heated through (approx. 1 min).
Stir in spaghetti squash and “soy sauce” mixture until well combined (approx. 2 mins).
Tips & Variations
No special items needed.