Remember how I said I didn’t like Chinese food?
Well, it turns out I was just eating the wrong kind of Chinese food.
Homemade Chinese food actually ROCKS. Especially when made with spaghetti squash noodles.
To save time, I like to roast my squash in advance so that I don’t have to spend hours in my kitchen to prepare a single meal. I simply cut the squash in half, and roast it for 30-45 minutes at 400F, then spend that time doing other household chores or watching a favorite TV show. When the squash is tender, remove from the oven and let cool before wrapping each half and storing it in the fridge. I typically eat one half at a time, so this method makes them easy to grab when I’m ready for a meal.
- 1 teaspoon coconut oil
- 1 yellow onion, chopped
- 3 celery stalks, chopped
- 2 large carrots, chopped
- 1 clove garlic, minced
- 3 to 4 tablespoons Tamari (gluten-free soy sauce)
- 1 teaspoon maple syrup (optional)
- 1 spaghetti squash, cooked
- Sea salt, to taste
- 1 cup of fresh baby spinach
- In a large skillet, saute the onion, garlic, celery, and carrots in coconut oil, until crisp-tender. Use a splash of water, if needed, to prevent sticking. Use a fork to shred the flesh of the cooked spaghetti squash into "noodles" and set aside.
- Once the veggies are cooked to your liking, add in the the tamari to taste, starting with just 3 tablespoons, maple syrup, and the spaghetti squash "noodles."
- Toss well to heat everything thoroughly and adjust the seasoning, adding sea salt and more tamari if desired. (You may need another splash of water at this point to prevent sticking)
- Add the fresh spinach at the very end, as it will wilt quickly from the heat.
Hope you try it the next time a Chinese food craving hits!
Reader Feedback: Now that the weather is (kinda) getting cooler, do you find yourself craving warmer or spicier foods?