June 15, 2018
Dinner, Vegetables, Squash,
Budget-Friendly, Gluten-Free, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Sugar Substitute more
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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).
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