This is a great low carb alternative to using noodles, lots of flavor and texture, meat eaters can use real chicken I used Gardein vegan chicken tenders, or any protein of choice. Here’s how I do it:
Ingredients
1 spaghetti squash cut in half and baked in an oven for 40 mins, cooled
Vegan chicken tenders or protein of choice
4-6 scallions chopped
2 garlic cloves chopped
1 tsp red pepper flakes
1“ fresh ginger grated
1/2 cup defrosted edamame, shelled
1/3 cup Yakisoba sauce or any Asian brown sauce
Splash of rice vinegar
Drizzle of sesame oil
2 tbs agave nectar
1 lime for squeezing at the end
In a large skillet add a little neutral oil and brown your protein, remove set aside. Add a little more oil add garlic, ginger, garlic, pepper flakes and simmer 2-3 mins. With a fork scrape out the spaghetti squash add to skillet then add the edamame, Yakisoba sauce, vinegar, agave, scallions and sesame oil, stir and simmer 2-3 mins then make an empty spot in center of skillet and add the protein to heat it up on each side then stir it all together, add a pinch of salt if needed. Serve hot with fresh squeezed lime juice.
