When you are craving Chinese take-out but don’t want the greasy after effects, this slightly modified recipe from @thewholesmiths is your friend. It is simple and super tasty! Your tummy will like you, and your kids will never know they were given a boatload of vegetables! It is a win-win!
Ingredients:
- 2&1/2 teaspoons olive oil
- 1 medium spaghetti squash, halved and seeds taken out
- 2&1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1&1/4 pounds ground pork
- 1/4 teaspoon garlic powder
- 3 cups shredded green or purple cabbage (Or about 1/4 of a head)
- 1/2 cup shredded carrots (about 2 medium)
- 3 scallions, sliced
- 1 (3 inch) piece fresh ginger, peeled and finely grated
- 2 tablespoons coconut aminos (or soy)
- 2 teaspoons toasted sesame oil
- 1 teaspoon fish sauce
- 2 cloves garlic, minced
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Drizzle 1&1/2 teaspoons olive oil over both halves of spaghetti squash and sprinkle with 1/4 teaspoon of salt and all the pepper. Put squash on prepared baking sheet cut side down and bake for 35 minutes, until it is fork tender and edges are slightly browned. Allow to cool and then gently scrape the squash flesh into strands. Transfer to a bowl and set aside.
In a large skillet over medium high heat, heat the remaining 1 teaspoon oil. Add the pork, 1&1/4 teaspoon salt, and garlic powder and cook gently break up any meat chunks with a wooden spoon. After about 2 minutes, reduce heat to medium and cook, stirring constantly for 5-7 more minutes until pork is cooked through. Use a slotted spoon to transfer pork into another bowl and set aside.
Drain any excess liquid from the pan and add cabbage, carrots, scallions, ginger, coconut aminos, sesame oil, fish sauce, and remaining 1 teaspoon salt to the same skillet and cook, stirring frequently, until vegetables are softened, about 5-6 minutes. Add minced garlic at the end and cook for 1 more minute.
Add pork and squash to the vegetable mixture and toss to combine. Serve while piping hot! Enjoy!