Spaghetti Squash Chow Mein

spaghetti squash chow mein

This past fall, my naturopath had me take a food intolerance test. Aside from alcohol, I felt like I tolerated food pretty well but the test proved otherwise. I quickly learned that just because your body might not have an immediate reaction to food with allergy-like symptoms, it doesn’t mean the food you put in your body isn’t causing damage. It can take years for symptoms to surface (if they ever do) but during this time, the food you’re eating can slowly be “eroding” and damaging your body from the inside out. 

As such, I’ve been on a super elimination diet for the past several months. Aside from the occasional burger, I’ve been avoiding dairy, gluten, eggs, nuts, beans, chicken, sugars and of course processed foods as best as possible. This might seem like pretty much nothing is left, but it’s actually been a lot easier to shop and order at restaurants because I know exactly what I can eat – veggies, meat (minus chicken) and fruit. Necessity aside, this is what my ideal diet would look like anyway, so it’s been almost nice to be forced into having to follow this regime. (:

With the elimination of so many types of food, I’ve been having fun getting creative with recipes. I was skeptical on this spaghetti squash lo mein, but it actually turned out to be incredibly tasty. Enjoy and let me know what you think!

Ingredients
• 1 spaghetti squash
• dash of sea salt
• 1/3 cup coconut aminos
• 3 cloves garlic, minced
• 1 tbsp coconut sugar
• 1 tsp grated ginger
• 2 tbsp bone broth
• 1/2 onion, diced
• 3 celery stalks, chopped
• 1 1/2 cups chopped cabbage
• 1 cup beef chunks

Directions
1. Pre-heat oven to 400 degrees.
2. Cut spaghetti squash in half length-wise and scoop out seeds.
3. Line a baking sheet with tin foil, sprinkle both sides of squash with sea salt and place face down on baking sheet.
4. Bake squash at 400 degrees for 30 – 35 mins. The squash will be ready when you can easily separate the inside of the squash into spaghetti-like strands with a fork.
5. In a small bowl, combine coconut aminos, garlic, coconut sugar and ginger. Set aside.
6. Heat large pan to medium-high and cook beef chunks.
7. Once meat is almost done cooking, add bone broth, onions and celery. After 4 – 5 minutes, add cabbage and cook for 1 – 2 minutes.
8. Mix in spaghetti squash and coconut amino mixture until evenly distributed.
9. Serve hot, bon appetit!

What is your favorite spaghetti squash recipe?

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