Spaghetti Squash Chow Mein

Spaghetti Squash Chow Mein
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  1. 1 tablespoon coconut sugar or honey
  2. 3-4 tablespoons coconut aminos
  3. 3 garlic cloves, minced
  4. 2 teaspoons ginger, grated
  5. 1/2 teaspoon ground black pepper
  6. 1 yellow onion, diced
  7. 2 tablespoons avocado oil
  8. 3 stalks celery, sliced
  9. 2 cups cabbage and carrot shredded or spiralized
  1. Slice spaghetti squash in half lengthwise and scoop out seeds. Bake at 400F skin side up for 30-40 minutes until flesh is very tender. Remove from oven and scoop flesh with a fork so it turns into spaghetti strings; set aside.
  2. Whisk coconut aminos, garlic, coconut sugar, ginger, and pepper in a small bowl.
  3. Heat avocado oil in a large skillet over medium heat. Add onion and celery and cook until tender.
  4. Stir in cabbage and carrot mixture. Cook for 1-2 more minutes. Add in spaghetti squash and sauce.
  5. Remove from heat and serve.
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