- 1 large spaghetti squash (or 2 small)
- 4 chicken breasts, cut into chunks
- 1/4 cup low sodium soy sauce
- 3 cloves garlic, minced
- 2 teaspoons ginger
- 2 tablespoons olive oil
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups cole slaw mix (shredded cabbage and carrots)
Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a pan or on a sheet and bake at 400 degrees for 30-40 minutes, until flesh is very tender. Scoop out flesh with a fork so it breaks apart into strings, set aside.
Heat olive oil in a skillet and thoroughly cook chicken chunks over medium heat; set aside.
In a small bowl, whisk together soy sauce, garlic, ginger; set aside.
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.
Stir in spaghetti squash, chicken, and soy sauce mixture until well combined, about 2 minutes.
Original recipe: http://littlebitsof.com/2014/10/spaghetti-squash-chow-mein/