I have fond memories from growing up of my family gathered around white takeout containers of sesame noodles, moo shoo something or other, and various other greasy, heavy foods. As a child I had no idea how unhealthy for me these takeout fests were; they simply tasted too good!
Despite being an incredibly clean eater now, sometimes I still crave the comfort food of my childhood. I swapped in spaghetti squash for greasy noodles and added lots of vegetables for flavor and nutrition. Feel free to add in any veggies you desire---this dish is highly customizable!
Spaghetti Squash Lo Mein
1 medium spaghetti squash
1 tablespoon coconut oil
1-inch piece fresh ginger, minced
3 cloves garlic, minced
2 tablespoons tamari
1 medium carrot, diced
½ cup mushrooms, sliced
½ cup snap peas
½ cup bean sprouts
1. Preheat oven to 425. Pierce skin of spaghetti squash all over with a fork and place in baking dish. Bake until very tender, 45 minutes to 1 hour.
2. Remove from oven and let cool. Once cool enough to handle, cut in half lengthwise and remove and discard seeds. With a fork scrape flesh of squash away from skin. It should separate and look like spaghetti.
3. In a medium pan, heat coconut oil and cook the ginger and garlic until golden. Add tamari, carrot, mushrooms, snap peas, and bean sprouts and cook until slightly tender. Add squash and cook until heated through. Serve immediately
After countless hours developing healthy recipes in her own kitchen and sharing them with friends around the world Sara Mercer realized that all people needed were the right tools, simple steps to follow and easy, quick recipes. Her mission was to educate and to simplify and thus the clean, pure, and simple way of life was born. Visit her blog for more tips and recipes.