Sunday, February 19, 2017

Spaghetti Squash Chow Mein

Serve 4      Cook: 15 Mins.


  • 1 Medium spaghetti squash (about 2 to 3 lbs)
  • 1 cup water
  • 1 medium onion, diced
  • 3 stalks celery, sliced diagnolly
  • 2 cups cole slaw mix (shredded cabbage and carrots) or Southwest chopped salad (chopped cabbage, carrots, romaine lettuce, green onions, cilantro)
  • 1/4 cup coconut aminos or soy sauce
  • 3 cloves garlic, minced
  • 2 tsp. freshly grated ginger
  • 1 Tbs. coconut sugar
  • 1/4 tsp white pepper
  • 2 Tbs Olive oil
  • 1 green onion, chopped 
  • a pinch of black pepper,  a dash of sesame oil to taste


  1. Cut a spaghetti squash in half length wise and scoop out seeds. Open the Instant Pot and add 1 cup of water.   Stack the spaghetti squash on top of each other, cut-side up.   Close the lid and make sure the vent on the top of the lid is closed.   Set to manual, high-pressure for 5 minutes.   When the timer goes off, turn the vent on the top of the lid to release the steam.   Wait about 5 minutes for the steam and pressure to dissipate.   Open the lid and test the spaghetti squash. Fork to turn squash into spaghetti-like noodles. Take a bite to test that it's done. You can always cook for another 1-2 minutes on high pressure if needed. Set aside.
  2. In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
  3. Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
  4. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes. Add black pepper and sesame oil.
  5. Top with green onions, and serve immediately.

Recipe courtesy of Kelsey

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