Adapted from detoxinista.com
One thing I missed about going gluten free and grain free is a huge dish of Chinese food with lots of noodles. But, the craving is satisfied with this veggie-packed recipe that is a lot healthier. Thanks to spaghetti squash, I can have my “noodles” and eat them too.
Serves 2 to 4
1 teaspoon coconut oil
1/2 cup chopped onion
2 celery stalks, chopped
2 large carrot, chopped
1 red pepper, chopped
1 package of sliced mushrooms (2 cups sliced)
2 cloves garlic, minced
Tamari, to taste (gluten-free soy sauce)
Sriracha sauce, to taste (chili garlic sauce and optional)
2 cups cooked spaghetti squash noodles
2 cups cooked chicken, cubed (optional)
1. In a large skillet or wok, heat coconut oil.
2. Sauté the onion, garlic, celery, carrots, red pepper and mushrooms until crisp-tender. Use a splash of water or chicken broth, if needed, to prevent sticking.
3.Once the veggies are cooked to your liking, add spaghetti squash noodles and chicken and toss well. Add tamari and sriracha sauce to taste.
4. Stir well until the flavors have combined and the noodles are piping hot.
1. Feel free to change up the veggies as you wish. Sneak in your greens by adding a few handfuls of spinach at the end and stir until wilted. (I did not have spinach on hand when creating this post.)
2. I like to prepare the spaghetti squash in advance and leave it in the refrigerator for quick stir fry preparation after coming home from work.