Cook With Jess
Spaghetti Squash LoMein
SO, when I eat takeout, my fingers ALWAYS swell due to excess sodium and sugar.
I learned pretty quickly that an easy way to enjoy ‘lo mein’ was keeping all of the flavors and ditching all of the additives to make my own version!
2 small spaghetti squash, cooked
1/2 cup shredded carrots
1/2 cup snap peas
1/2 cup bell pepper, sliced
1 small real sweet onion, diced
2 tbsp sesame oil
1/4 cup coconut aminos (soy and wheat free swap for soy sauce)
1 tsp coconut oil (can swap in avocado)
2 clove garlic, minced
1 tbsp fresh, grated ginger
2 tsp sesame seeds, for topping
In a large saute pan, heat coconut oil to low medium heat.
Add onions, peppers, carrots and cook until softened, about 6-7 minutes.
Add ginger, garlic and cook another 1-2 minutes.
Add coconut aminos, snap peas, and cooked spaghetti squash.
Toss together and cook for 2-3 minutes, until snap peas are warm.
Add sesame oil and toss together.
Serve warm and top with sesame.
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