Friday, March 18, 2016
Anyone who knows me, knows I love GOOD food! Food that is not only good for me, but DELICIOUS! Training at the highest level, means I have to fuel my body at the highest level, as well. I love trying new foods and looking up new healthy recipes to try and I do my best to make at least one new thing a week! So, FOODIE FRIDAY is where I will share some of my food adventures... hopefully, they will be delicious... and you can try them, too!
Last weekend, I found a recipe for Spaghetti Squash Lo Mein. This spin on Chinese Lo Mein Noodles was super fun to make and was quite delicious! I recommend trying this one! It did take me about an hour to make... and 5 minutes to EAT though! Haha! I made this for my boyfriend and I, and we both loved it!
If you've never cooked with spaghetti squash before, I highly recommend it! It is super easy and a great replacement for any kind of pasta noodles!
Here are a few pictures of the process and final outcome:
1 large spaghetti squash
1/4 cup soy sauce
3 garlic cloves, minced
1 tablespoon brown sugar
2 teaspoons freshly grated ginger
2 tablespoons olive oil
1 onion, diced
3 celery stalks, sliced diagonally
2 cups cole slaw mix (shredded cabbage and carrots)
1. Cut spaghetti squash in half lengthwise and scoop out seeds. Lay skin side up in a 13x9 dish and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is tender. Once done, scoop out flesh with a fork so it breaks apart into strings, then set aside.
2. In a small bowl, whisk together soy sauce, garlic, brown sugar, and ginger, set aside.
3. Heat olive oil in a large skillet (or wok) 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.
4. Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.
5. Serve immediately and enjoy!!
Here is the link to the blog that I found the recipe on:
I did tweak the ingredients a little bit. I skipped the white pepper. And it calls for 3 celery stalks (which I already had chopped up, so I guessed on the amount) and I would personally put a little bit less in for the next time I make it, but it is up to you!
Let me know if you try this recipe, how you put your spin on it and be sure to share some pictures!