Yakisoba Spaghetti Squash
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Serving Size: 10 ounce
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6 people
Instructions
- Preheat oven to 400o F. Cut spaghetti squash in half, scrape off the seeds with a spoon and bake for 40-50 minutes, or until soft.
- Use a fork and scrape the flesh into strings.
- In a large pan over high heat, add avocado oil and onions. Cook for three minutes or until onions are soft. Add coleslaw mix and red chili and cook for 2 minutes.
- Add shiitake mushrooms and cook for another 2 minutes
- Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
- Transfer to a bowl, top with sesame seeds and serve
Cook Times
Ingredients
Ingredients
- 5 pound spaghetti squash 1 large squash
- 2 tablespoon avocado oil
- 1 onion small, finely chopped
- 1 cup coleslaw mix
- 1 dry red chili chopped (optional)
- 1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
- 2 stalk green onion finely chopped
- 1 tablespoon sesame seeds
For the sauce:
- 1 tablespoon soy sauce or tamari
- 2 tablespoon coconut aminos
- ½ teaspoon Kosher salt more or less to taste
- ¼ teaspoon freshly ground black pepper more or less to taste
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet, Top StoveReheating/Serving Instructions
Heat in microwave on medium high until heated through.
Nutrition
Calories: 179kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 615mg | Fiber: 7g | Sugar: 11g | Vitamin A: 446IU | Vitamin C: 23mg | Calcium: 90