Spaghetti Squash Lo Mein

Spaghetti Squash Lo Mein

Who doesn't love Chinese food?  Check out this change on classic Chinese:

Ingredients:

1 medium-sized spaghetti squash

1 bag of stir fry veggies

1/2 yellow onion, chopped

6 tbsp egg whites (or two whole eggs)

4 tbsp teriyaki sauce

1 tbsp rice vinegar

1/2 tbsp soy sauce

(Makes enough for approximately 3-4 meal-sized portions or 5-6 side dish portions)

 

Directions:

1. Cut spaghetti squash in half and remove all the seeds (if you can’t cut the squash because it’s too hard, you can bake it whole and remove the seeds after; I just think it’s easier to remove the seeds first so you don’t lose any of the spaghetti).

 

2. Bake the squash, face down, at 375 F, for 40-50 minutes. If you haven’t cooked spaghetti squash before, you’ll know it’s done because it’ll be easy to tear apart the spaghetti pieces.

 

3. Cook the stir fry veggies and sauté the onions (I used I Can’t Believe It’s Not Butter spray to sauté, but you can also use olive oil, coconut oil, etc). Let the veggies sit until the squash is done.

 

4. Once the squash is done, mix it in the pan with the veggies, adding in the teriyaki sauce, rice vinegar, and soy sauce.

5. Pour in the egg, quickly stirring so that it doesn’t bunch together.

 

 

6. Add any extras you may want (maybe some scallions, chicken, shrimp, or extra veggies).

 

Enjoy!!