Ingredients:
- 1 2-1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
- 2 tablespoons reduced-sodium tamari or reduced-sodium soy sauce
- 1 tablespoon Shao Xing rice wine (see Tip) or dry sherry
- 1 tablespoon Sriracha (Optional)
- 1 ½ teaspoons honey
- 1 tablespoon coconut oil
- 6 scallions, trimmed and cut into 1-inch lengths
- 1 large clove garlic, minced
- 2 teaspoons minced fresh ginger
- 1 large carrot, trimmed and cut into matchsticks
- 1 large bell pepper, sliced
- 1 cup snow peas, trimmed and halved
Method:
- Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet.
- Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.) When the squash is cool enough to handle, scrape out the flesh into a medium bowl.
- Meanwhile, combine soy sauce, rice wine (or sherry), Sriracha (if using), honey in a small bowl.
- Heat oil in a wok or large skillet over medium-high heat.
- Add scallions, garlic and ginger; cook for 15 seconds.
- Add carrot, bell pepper and snow peas and cook, stirring frequently, until the vegetables are tender, 3 to 5 minutes.
- Add the squash and sauce to the vegetables and toss to coat.
- Cook until heated through, about 1 minute more.
Source: https://www.eatingwell.com/recipe/255573/spaghetti-squash-lo-mein/
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