Spaghetti Squash Chow Mein

This grain-free chow mein is a quick and easy dinner recipe for 1 or 10. This nutrient dense recipe gives you every essential mineral and tons of essential vitamins to keep your body going strong.

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Sometimes you are just craving some spaghetti and maybe you are craving chow mein at the same , maybe not? Anyways, I wasn’t craving the two of those at the same time either BUT I was craving some noodly goodness. There is one problem though, I do not like noodles. Call me weird, laugh, cry, I just don’t. Probably due to the fact that I can’t have wheat and GF noodles are just eh. Call me a drama queen but we only have 3 meals in a day & I am not about to waste one on refined noodles!

All was well when I discover spaghetti squash and its nutrient dense goodness. They are low in calories and rich in nutrients. People who live a low-carb lifestyle are also super fans of this squash. Almost every essential vitamin is found in spaghetti squash but you’ll get lots of B vitamins and vitamin C. This seasonal squash is perfect for winter stir-drys or summer squash bowls. You can freeze it, chop it and blend it!

1 large spaghetti squash
1 t. avocado oil
1 t. sea salt/Himalayan salt
1 summer squash/zucchini
4 baby peppers
3 medium carrots
1 onion
3 garlic cloves
2 tsp. fresh grated ginger
1/4 c. coconut amino

*preheat oven to 350 F
*spray baking with avocado oil & sprinkle with sea salt, chop the spaghetti squash in half (long ways) and lay face down on the pan and bake for 45 minutes
*while it’s baking, chop all vegetables and when there is 5 minutes left on the squash, begin to sauté your vegetables
*scoop out the spaghetti squash (carefully, it’s hot duh…) and mix with all the vegetables in the pan
*add coconut aminos and grated ginger
* serve and enjoy (don’t forget to eat slow! <— read more about that)

don’t forget to tag me in your creations on Instagram! @simplholistic or #simplholistic

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