Spaghetti Squash Chow Mein

Ingredients

1 large spaghetti squash
1/4 cup coconut aminos (or tamari if not paleo)
3 cloves garlic, minced
1 tablespoon coconut sugar (or sugar substitute)
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper (or black pepper)
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups coleslaw mix (shredded cabbage and carrots)

Instructions

Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 Pyrex and pour 1/2 inch of water in the bottom of the pan. 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.

In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and 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.

*add chicken if desired

And...It Is What It Is!