This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Chef Aram Reed
Spaghetti Squash Chow Mein
1 large spaghetti squash
3 cloves garlic, minced
2 teaspoons freshly grated ginger
10 red & yellow pepper, sliced
5 snow peas, sliced
2 tablespoons olive oil
1/4 cup carrots, sliced
1/4 cup shredded red cabbage
Instructions:
- Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pan, season with oil and salt.
- Bake at 400 degrees 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.
- Heat olive oil in a large skillet over medium high heat. Add carrot, garlic, peppers, ginger, and snow peas. Cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
- Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
- Serve immediately.
Sauce
1/4 cup soy sauce
2 teaspoons fish sauce
1/4 cup orange juice
1 teaspoon cornstarch
1 teaspoon hoisin
Instructions:
Bring ingredients to a boil in a pot, turn down, whisk in cornstarch and simmer until thickened.
