Spaghetti Squash Chow Mein & Shrimp

If you haven’t caught on by now, I loveeee Asian noodle dishes of all kinds. I could eat them everyday tbh. This low carb version really satisfies my cravings and is so easy to make - trust. I make my spaghetti squash on the al dente side so that it doesn’t turn to mush with the sauce. Simply cut in half (with a chainsaw), season with oil, salt & pepper, and pierce the outside with a fork. Bake cut side down at 400 for 35ish minutes and you’ll be chillin. Scrape out the noodles and then you’ll be chow mein ready.

Here’s how you make the chow mein.

Ingredients:

• 1 medium spaghetti squash prepped

• 1 bag shredded cole slaw mix

• 3 green onions chopped

• 3 cloves garlic minced

• 1/4 cup coconut aminos

• 3 tablespoons fish sauce

• 1 nob ginger grated

• 2 teaspoons sesame oil

• 1 tablespoon hoisin

• 1 tablespoon coconut oil

Instructions:

• Mix the coconut aminos, fish sauce, ginger, sesame oil, & hoisin in a bowl and set aside.

• Heat the coconut oil over medium and add the cole slaw mixture. Sauté for 2-4 minutes and add the whites of the green onion and garlic. Cook another few minutes.

• Add in the spaghetti squash noodles and sauce, & toss to combine. Top with more green onion, protein of choice, & enjoy!
  
  Optional:

• Season 1 pound shrimp with salt, pepper, chili flakes, & chili sauce. Sauté on each side for 1-2 minutes.