Accidentally A Chef
Hi loves!
So today's post is a keeper, I promise. I posted on my insta that I was going to share an amazing recipe that I stumbled upon, but first some background....
You may be wondering why I have a section of my blog titled 'Accidentally A Chef'. Well, let me tell you....I don't cook. Pretty much never. Except for the occasional overwhelming desire to get creative and make pasta. Sometimes I do cook really random things, but it's mostly centered around pasta. Up until recently, that is. I decided to do a juice fast (I know Lex, stay on topic...I'll address the juice fast in another post :) but thought I'd ease into it with a meal including fruit and veggies, cue this Chow Mein recipe I found on Pinterest. I decided to add some 'Lex' to it.....BEST. DECISION. EVER. It turned out AMAZING. Boyfriend...loved it. Family...loved it. It has been inducted into our rotation of meals, basically my new fav. And the best part? It's so healthy!!!!!
Side note: I had never tried spaghetti squash and omg I'm now in LOVE with it. And this is coming from a loyal Italian pasta lover ;)
After I got all the basics for this recipe I decided I wanted to get creative and add my own flare. So happy I did. Here's the original recipe plus the Lex-tras I used:
1 large spaghetti squash
1/4 cup coconut aminos (I used Tamari)
3 cloves garlic, minced
1 tablespoon coconut sugar
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper (or black pepper!)
2 tablespoons olive oil (or coconut oil)
1 onion, diced
3 stalks celery, sliced diagonally
2 cups cole slaw mix (I just used carrots)
Lex-tras:
Cilantro (added this on top at the end)
Green Onions (also put these on the top of the finished product and added in the sauce)
Crushed Red Pepper Flakes (makes it spicy!!! Added it to the sauce)
Coconut Oil (cooked the spaghetti squash with coconut oil inside and added it to sauce)
1 Package of Mushrooms
Pineapple (poured some juice in the veggies too)
Instructions + Lexi's modifications
Cut a spaghetti squash in half length wise and scoop out seeds. Add a scoop of coconut oil in each half, a little salt and a little pepper. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 40-45 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
In a small bowl, whisk together Tamari, garlic, coconut sugar, ginger, green onion, red pepper flakes, coconut oil, and black pepper; set aside.
Heat coconut oil in a large skillet. Add onion, mushroom and celery, and cook, stirring often, until tender. Stir in carrots until heated through.
Stir in spaghetti squash and sauce mixture until well combined.
Mangia!!!!
Hope you guys enjoy this! Please let me know if you make it! And if you add any of your own creativity! The picture I posted was my finished product!!
XoXo,
Lex
Hey Lexi, that letter board is super awesome, where did you get it? Sven Signs, that's where! My bestie sells these bomb letter boards. Check em out!