A healthier low-carb version of everyone’s favorite takeout dish. Even your picky eaters will love this! Only 299 cal/serving!
5 stars (2 ratings)
Ingredients
¼cupreduced sodium soy sauce
3clovesgarlic, minced
1tablespoonoyster sauce
1tablespoonbrown sugar, packed
1tablespoonfreshly grated ginger
2tablespoonsolive oil
1onion, diced
3stalks celery, sliced diagonally
2carrots, julienned
2cupsshredded cabbage
1cupbean sprouts
For the spaghetti squash
12-3 pounds spaghetti squash
2tablespoonsolive oil
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
Remove from oven and let rest until cool enough to handle.
Using a fork, scrape the flesh to create long strands.
In a small bowl, whisk together soy sauce, garlic, oyster sauce, brown sugar and ginger; set aside.
Heat olive oil in a large skillet over medium high heat. Add onion, celery and carrots. Cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage and bean sprouts until heated through, about 1 minute.
Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.