Delicious Recipes

1. Cut a spaghetti squash in half length-wise and scoop out seeds. Lay skin side up in a 13 x 9 baking dish and roast at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scrape out flesh with a fork so it breaks apart into strings, set aside.

2. In a small bowl, whisk together coconut aminos, garlic, ginger and white (or black) pepper; set aside.

3. Heat olive oil in a large skillet over medium high heat. Add onion and celery, cooking until tender, about 3-4 minutes. Stir in cole slaw mix until heated through, about 1 minute. If you want less of a crunch, cook for 1-3 minutes longer. Otherwise the cole slaw mix will give a great crunchy texture to the meal.

4. Add cooked spaghetti squash and sauce to the pan. Stir until well combined and heated through, about 2 minutes.

5. Serve immediately. Drizzle with sesame oil for more flavor if desired.

Notes: You can add more veggies to this like sliced bell pepper and scallions for more bulk.

This recipe is more of a side, but by adding ground pork, shredded chicken, or meatballs you can make it a complete meal with protein, veg, and fat.