Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Vegetable Lo Mein
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
5
minutes
mins
Servings
4
servings
Ingredients
1
small
spaghetti squash
halved and seeded
2
teaspoons
coconut oil
8
ounces
mushroom
chopped
3
cloves
garlic
minced
1/2
teaspoon
ground ginger
1
cup
celery
chopped
1
cup
carrot
shredded
1/2
cup
green onion
chopped
1/2
cup
water chestnuts
sliced
1/2
cup
chicken broth
1/2
tablespoon
honey
1/2
tablespoon
coconut aminos
1/2
tablespoon
sea salt
Equipment
cookware
Instructions
Preheat the oven to 400 degrees F and place the squash cut side-down on a baking sheet.
Bake 30-60 minutes depending on how big the squash is, until it's fork-tender. With a fork, shred the flesh into spaghetti-like strands.
Heat the oil in a skillet over medium-high heat, then add the veggies and cook until the mushrooms are tender.
Add the broth, honey, aminos, and salt, then serve atop hot spaghetti squash.
Nutrition
Calories:
242
kcal
|
Carbohydrates:
38
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Sodium:
1481
mg
|
Potassium:
1090
mg
|
Fiber:
9
g
|
Sugar:
15
g
|
Vitamin A:
10900
IU
|
Vitamin C:
31.4
mg
|
Calcium:
100
mg
|
Iron:
1.4
mg