Veggie Lo Mein

This is a ridiculously easy meal to fix. You can even throw this together for lunch! Here’s what helps make this a time saver: spaghetti squash! Not only is this versatile squash healthy, it’s also simple to prepare and will keep a few days in the fridge. What to do: Cook up an shred some spaghetti squash over the weekend or on a weeknight (see how to below). Place squash in the fridge for easy meals: Primavera, Hash, and this lovely recipe! This has great Asian flavors but only requires a few simple ingredients. Serve with some fresh fruit for a complete meal. Makes 2 servings

Veggie Lo Mein

3 cups spaghetti squash, cooked and shredded
1 tsp sesame oil
1 tsp coconut oil
1 tsp rice vinegar
1 Tbsp coconut aminos or soy sauce
1/2 tsp ground ginger
1/2 tsp sea salt
1/4 tsp black pepper
Dash of chili pepper
1 cup cabbage, chopped
1 cup bok choy, chopped
2 green onions, diced
Cashews, sunflower seeds or sesame seeds, if desired

In a large skillet, heat sesame oil and coconut oil. Saute cabbage and bok choy for about 8 minutes or until mostly cooked through. Add in vinegar, aminos, ginger, salt, pepper, and chili powder. Add in spaghetti squash. Stir until combined and cook for an additional 8-10 minutes. Top with diced green onions and nuts or seeds if desired.

 *To cook a spaghetti squash: Cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish. Add in about 1/4 cup water. Place dish, covered, in microwave and cook on high for about 6-8 minutes (depending on the squash size). Remove, let cool for a few minutes and remove squash strands using a fork. You can also bake the squash in an oven for about 40-50 minutes at 325F


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