This originated from the Little Bits Of blog. You can find the recipe here: http://littlebitsof.com/2014/10/spaghetti-squash-chow-mein/ I added protein and cut back the sugar. Here’s my take:
2.75 lbs pork sirloin grillers–You could use any cut of pork or sub out a different protein. I had these on hand hoping to grill them as pork chops last week, and it didn’t happen. So I threw them into my pressure cooker with some Dale’s Reduced Sodium Seasoning and a little garlic and butter.
1 spaghetti squash
100g onion, diced
168g (about 3 stalks) celery, chopped
1 tbsp. minced garlic
2 tsp olive oil
80g shredded red cabbage (bought mine in a bag and had some left over from making Broth Bowls earlier in the week)
250g cole slaw mix (also left over from Broth Bowls)
1 tsp brown sugar
1/4 c soy sauce or coconut aminos
1 tbsp. ginger (I use this kind because it keeps well http://www.gourmetgarden.com/en/product/104/ginger-stir-paste)
water (optional, I ended up using 2 c)
pepper to taste
Cook spaghetti squash. (This can be done in the microwave, oven, or pressure cooker. The microwave is the easiest if you’re just starting out with spaghetti squashes. Puncture with a knife 10-12 times. Place in microwave (on a plate because it can get messy) Cook 12 minutes then let it sit for 10 minutes. Times may vary by size.) Cut in half, remove seeds and goop. Shred into noodles with a fork. If you’ve never done this before, you’ll be amazed. It’s the coolest.
Cook pork sirloin grillers and shred with forks. (Grill, bake, slow cook, pressure cook, whatever makes you happy)
I did both of these steps on Sunday during my meal prep extravaganza, so throwing dinner together was no big deal.
In a large skillet, heat olive oil, garlic, onions and celery. Cook until onions are translucent and celery begins to soften. Add red cabbage, cole slaw mix, brown sugar, soy sauce/coconut aminos, ginger and pepper. Combine and sauté until veggies are soft. Then add spaghetti squash noodles and shredded pork. At this point, mine needed some water to combine well, so I added 2 cups. If yours mixes well, feel free to omit that step. Mix well and divide into 9 servings.
It’s really simple with a little prep done ahead of time and neither the pork nor the spaghetti squash require much effort to prepare.
The nutrition info comes to: 245 calories, 9f, 14c, 28p if you make it as-is. Without the pork (in case you want to add your own/different protein), it comes to: 62 calories, 1f, 11 c, 2 protein.