Chow Mein Style Spaghetti Squash

Chow Mein Style Spaghetti Squash is delightfully delicious!

I’m just finishing up the last of my crop of home grown spaghetti squash, its been wonderful! There is something special about growing your own food, tending the garden, harvesting your veggies and then enjoying the goodness you grew.

I know many people do not have a big yard to grow things, consider a vertical garden or indoor grow space, where you can grow a few spices and herbs to freshen up any meal. We love our garden and add a little more each year.

This recipe is a great way to enjoy your spaghetti squash simple with lots of flavour and goodness.

The first thing you’ll need to do….

Chow Mein Style Spaghetti Squash

You will start creating your dish by baking the spaghetti squash in the oven and while the squash is cooking away you can prep your other veggies to put the chow mein together.

What you will need for your Chow Mein Style Spaghetti Squash

1 large spaghetti squash (organic if possible)

The Sauce

1/3 c Bragg Soy Seasoning
We love to use Bragg Soy Seasoning in most recipes that call for Soya Sauce
4 cloves garlic (minced)
1 good sized T coconut sugar (or sweetener of your choice)
2 t fresh grated ginger
1/4 tsp black pepper
Prep your sauce so its ready when you need it

The ingredients for the chow mein

2 T olive oil
Carrots Onion Celery and Cabbage ready to go
1 medium onion (diced)
3 stalks celery (sliced)
2 cups combination of shredded cabbage and carrots (slaw style)
1 c kale pieces (spine
Kale washed, spines removed and cut into bite size pieces

removed, cut into small bites)
Salt and pepper to taste

To sprinkle on top just before serving

Handful of raw cashews for each bowl, sprinkle on top
Sprinkle of black sesame seeds

How to make your Chow Mein Style Spaghetti Squash

Preheat the oven to 400°
Squash is baked and ready to pull the strands out with a fork
Fill the bottom of an oven safe baking dish about 1/2 inches full of water
Cut spaghetti squash in half, remove the seeds and excess pulp from the middle
Lightly baste the inside of the squash with olive oil and sprinkle with salt and pepper
Place your squash halves face down in the dish and bake for around 30-40 minutes until you can poke a fork into the squash easily. Do not overcook.
While the squash is baking prepare the sauce.
In a small bowl mix all the ingredients for the sauce together with a whisk or fork. Soy sauce, sugar, ginger and pepper, set aside for later.
When the squash is ready take it out of the oven and remove the spaghetti like strands from the squash by running a fork along the length of the squash. You’ll see what I mean! Set aside for later
Heat up a wok or large fry pan for the final magic to happen.
Saute the onions and celery in a hot wok or fry pan

Add in the carrots, kale, cabbage and continue to saute
Add the oil and then add the onions and celery and cook till the onions are transparent.
Stir in the cabbage and cook for another 1-2 minutes
Add in the spaghetti squash strands and the sauce mixture and stir till the ingredients and flavours are well mixed.
Dish up and top with sesame seeds and rawcashews.