Spaghetti Squash Chow

Spaghetti Squash Chow Mein

6 cups (32.76 oz) cooked spaghetti squash (12 greens)
¼ cup low sodium soy sauce (4 condiments)
3 cloves garlic, minced (3 condiments)
1 pkt Splenda or stevia (1 condiment)
2 tsp freshly grated ginger (1 condiment)
1/2 tsp ground pepper (1 condiment)
2 tbsp olive oil (6 healthy fats)
2 tbsp onion, diced (2 condiment)
1 cup (3.56 oz) celery (2 greens)
2 cups (4.92 oz) shredded red cabbage – no carrots (4 greens)

Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13×9 pyrex and pour ½ inch of water in the bottom of the pan. Bake at 400 degress for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside. (You can also cook the spaghetti squash in the microwave. Punch holes in the squash and microwave for 6 minutes on one side and 6 minutes on the other side.)

In a small bowl, whisk together soy sauce, garlic, Splenda or stevia, ginger, and white pepper. 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 and soy sauce mixture until well combined, about 2 minutes.

Serve immediately.

Makes 6 servings
Per serving: 3 vegetables, 2 condiments, 1 healthy fat ( you will need to eat a leaner or leanest meat with this)