Created by ssej1078 on June 15, 2018
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.