Spaghetti Squash Stir-fry
This is a great dish to use up the left overs veggies hanging out in the fridge. I am new to spaghetti squash, but let me tell you, I am in LOVE!! I roasted my spaghetti squash in the oven at 400 F for 45 minutes until soft. Cut in half, and scoop out the seeds. Using a fork twist out the insides that taste and resemble spaghetti noodles. I only used one half of the squash, and saved the other half for another night.
¼ cup gluten free soy sauce or coconut aminos
2 cloves of garlic
1 tbsp. of coconut sugar, or honey
2 tbsp. of grated organic ginger
3 tbsp. of avocado oil
2-3 stalks of green onions
2 stalks of celery
4-5 brussel sprouts thinly sliced
½ red or yellow pepper
¼ cup of raw cashews (chopped)
In a glass bowl mix together, soy sauce, garlic, sugar, ginger and avocado oil.
In a skillet, heat avocado oil. Add the celery, peppers and brussel sprouts. Cook until slightly soft. Add in chopped cashews.
Stir in spaghetti squash, pour marinade over top, mix until well combined.
Garnish with green onions. Enjoy!