Spaghetti Squash Chow Mein

I experimented with a new recipe on Sunday evening and it was oh so good.  I have to share.  This meal was quite the hit with the hubs, one child, and myself but wasn’t a top pick for the other kiddo.  Hey, you can’t please them all every time.  In all fairness to the picky one, substituting vegetables in place of noodles, as this recipe calls for, does provide a texture adjustment; and this child is a bit picky on texture.  Either way, it is one I will be making again due to its ease, yummy flavor, and because of how healthy it is.

 

Spaghetti Squash Chow Mein

Ingredients

 

·         1 large spaghetti squash

·         1/4 cup soy sauce

·         3 cloves garlic, minced

·         1 tablespoon brown sugar, packed

·         2 teaspoons freshly grated ginger

·         1/4 teaspoon white pepper

·         2 tablespoons olive oil

·         1 onion, diced

·         3 stalks celery, sliced diagonally

·         2 cups cole slaw mix (shredded cabbage and carrots)

 

 You can find the link to the original recipe here for the full directions. 

 

 Now, I must say that I’m not always so good at following directions and this is one recipe where I sort of did my own thing.  First of all, I eliminated the brown sugar (because I used mine all up prior baking some treats).  Do I think the recipe was less flavorful because of that?  No, but I also don’t know what it would have tasted like if it were added.  Needless to say future makings of this recipe will not include it either; why add extra sugar!  Secondly, I don’t stock white pepper in my pantry so I used black pepper.  Finally, I wanted to add some substance with more protein so I cubed up some chicken breast and cooked it on the stove while I was making the chow mein.  The timing was perfect and like I said, it was amazingly good!

Note: This recipe was enough to feed my family of four but wouldn't be enough for four adults unless you had a really large squash.