You know that one of my favorite things to do is create alkaline, anti-inflammatory versions of beloved take-out dishes. Today, I’ve got another one for you!
This lo-mein utilizes spaghetti squash as the “noodles,” a low-carb hack that you’ve got to try if you haven’t already. It’s super easy to do and tastes delicious, no matter what preparation you choose.
We combine the “noodles” with onion, celery, carrots, and cabbage for a satisfying vegan dinner that you’ll want to make again and again. In our house, we serve it with Braggs Liquid Aminos (or gluten-free tamari) and alkaline hot sauce on the side.
Watch for my blog post on Thursday: 3 Important Nutrients Vegetarians Miss Out On.
Give it a try and let me know what you think over on Facebook.
SPAGHETTI SQUASH LO-MEIN
Ingredients [Serves 3]
- 1 large spaghetti squash
- 1/4 cup gluten-free tamari (or Braggs Liquid Aminos, or Coconut Aminos)
- 3 cloves garlic, minced
- 2 tsp. freshly grated ginger
- 1/4 tsp. black pepper
- 2 tbsp. coconut oil
- 1 onion, diced
- 3 stalks celery, sliced
- 2 cups shredded cabbage (any color)
- 1/2 cup shredded carrots
Cut the spaghetti squash in half-length wise and remove seeds. Lay skin side up in a 13 x 9 pan and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30 to 40 minutes, until flesh is very tender. Once done, scoop out squash with a fork so it breaks apart into “spaghetti”’ and set aside.
Meanwhile, in a small bowl, whisk together tamari, garlic, ginger, and pepper; set aside.
Heat coconut oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3 to 4 minutes. Stir in cabbage and carrots until heated through, about 1 minute.
Stir in spaghetti squash and tamari mixture until well combined, about 2 minutes. Serve and enjoy!
You’ll find a lot more easy dinner ideas – and more than 65 recipes in all – in my new best-selling book!
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