Spaghetti Squash Lo Mein – A Grain Free Alternative
Spaghetti squash is in season and there are so many ways to prepare this delicious vegetable. The squash is named for its similar appearance to spaghetti once its cooked, coming out in long strands that can be used in place of pasta in any dish.
Unlike traditional pasta however, spaghetti squash is low in calories with only 42 per cup verses the traditional 200 per cup for pasta. It’s low carb and high fiber making it a perfect substitute for your healthy eating plan. If you follow a gluten free or grain free diet this is going to be a perfect replacement for pasta or noodles in any dish.
In addition to just saving calories it also gives you a boost of nutrition with each serving. Spaghetti squash is rich in antioxidant vitamins C and A while also containing a variety of B vitamins and minerals such as calcium, magnesium and manganese. Traditional pasta not only spikes insulin, causing fat storage, but doesn’t hold a candle to this nutrient dense food.
To cook it you simply cut it in half, take out the seeds and place it on a baking sheet face down. Bake at 400 for 45 minutes or until tender. Another quicker method would be to cook it whole in the microwave turning it every 5 minutes until soft. Using the microwave method be sure to slice several areas with a knife to release the pressure as it cooks. Depending on the size of the squash this may take up to 15 minutes or more to cook. With either method, once it is cooked allow it to cool and use a fork to scape the squash into long strands.
In an earlier blog I posted a delicious recipe for Spaghetti Squash Pasta using sun dried tomatoes, kale and pine nuts. Check it out here for another variety. You can also just cook it and serve it up with a healthy red sauce. Try this recipe as a side dish or cook it up with some chicken or beef for a full meal. If you are following BodyDesigns Two Week Detox Plan this dish is detox friendly.
Spaghetti Squash Lo Mein
1 spaghetti squash
1 T coconut oil
1 medium sweet onion, diced
4 stalks of celery, diced
3 cloves of garlic, minced
1 bag (about 6 cups) coleslaw mix
1/4 cup Bragg’s Liquid Aminos or coconut aminos
1/2 tsp. black pepper
1 T minced ginger
1 packet stevia or 1 tsp. sugar
1. To make this a quick and easy recipe we use the microwave to prepare the squash. First, cut several small slits all over the squash using a sharp knife. Place the entire squash, wrapped in a paper towel, inside the microwave and cook on high for 15-20 minutes turning it every 5 minutes. Proceed by cutting it in half and removing seeds. Scoop the insides of the flesh with a fork so it breaks apart into long strands. Set aside.
2. In a large skillet, heat the coconut oil over medium. Add onion, celery, and garlic and cook about 4-5 minutes until tender. Stir in cabbage and cook an additional minute.
3. Add spaghetti squash and mix well.
4. Add Bragg’s or coconut aminos, ginger, black pepper and stevia and mix well. Cook an additional 2 minutes to allow flavors to blend.
Servings: 8 (large portions)
Fat: 2 g
Carbs: 13 g
Fiber: 2 g
Protein: 2 g
Are you looking to transform your health? Mary works with clients all over the country developing personalized nutrition and exercise plans for weight loss and health. If you’re ready to get started on your journey to health and wellness contact her today!