- 1 large spaghetti squash
- 1/4 cup low sodium soy sauce or coconut aminos
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon white pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups cole slaw mix (shredded cabbage and carrots)
- Left over shredded chicken breast or rotisserie chicken
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. I put it in the microwave for 5 minutes to make it easier to cut.
In a small bowl, whisk together soy sauce (coconut aminos), garlic, 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 soy sauce mixture until well combined, about 2 minutes. Toss with your serving of shredded chicken before eating!
I still needed 2 yellows tonight so I added some brown rice to mine!
21 day fix containers: 1 green for the chow mein & 1 red for shredded chicken 2tsp