One picture isn't much to go on but I'll let you know that this was a very tasty meal! It also made we want to use spaghetti squash a lot more in recipes. The last time I had it was, besides being a long time ago, unsuccessful. I think I was trying to use it as a substitute for spaghetti and when I'm eating Italian I want my carbs, thank you very much.
Anyway, this dish is flavourful and pleasing. I felt great eating it because it was basically pure vegetables and protein, awesome, right?
Spaghetti Squash, Shiitakes, Cabbage, and Tofuadapted from Pickled Plum
Ingredients1 spaghetti squash, cut in half lengthwise, seeds removed1 tbsp olive oil1 onion, thinly sliced1 bunch of scallions, thinly sliced, use green part for garnish2 peppers, thinly sliced (you got the drill)1 tsp red pepper flakes5 shiitake mushrooms, stemmed and thinly sliced1-2 cup(s) coleslaw mix
For Sauce:2 tbsp soy sauce, or tamari1 tbsp agave syrup Pepper to taste
DirectionsBake squash in oven at 400˚F for 40-50 mins. When time is up, remove flesh using a fork. Let the squash cool a little beforehand.
In a large frying pan over medium-high heat, add oil and onion. Cook until softened, about three minutes. Add peppers and cook for another 3 minutes. Add red pepper flakes and coleslaw, cook for 2 minutes. Add shiitake mushrooms and cook, yet again, for two minutes.
Add squash shreds, scallions, and sauce; make sure everything is evenly coated. Cook for a couple o’ minutes and remove from heat.
Garnish with green bits of scallion and serve!
