I am a HUGE fan of chow mein. However, I am not a huge fan of the baggage it leaves behind (remember the saying, “a moment on the lips forever on the hips?”) Since I am currently in the process of downsizing my hips, chow mein is not really in the cards for me, but that doesn’t mean I don’t think about it a whole lot. Spaghetti squash is my new saving grace. Whenever I crave noodles, spaghetti squash will do the job! I have grown to love this squash and in the midst of my health craze it makes me feel comforted and satisfied. This chowmein spin is so amazing I will make it over and over again! Enjoy.
You will need:
1/2 of a spaghetti squash
1 red onion
2 cups of bean sprouts
1 cup of carrots
1/4 cup of green onions
3/4 cups watercress
2 serano chilies
1 tablespoon of ginger
3 large garlic cloves
juice of 1 lime
2 tablespoons of sesame oil
1 tablespoon white rice vinegar
1 tablespoon soy sauce
Cut your squash in half. Preheat the oven to 375˚.
Scoop all the muck out of the center.
Drizzle the squash with olive oil and grind some fresh pepper on both of the halves. Bake at 375 for 30-45 minutes. The squash is finished once it is easily penetrated by a fork!
Start making the sauce now! Finely chop 2 serano chilies. Remove the majority of the seeds before hand. Add to a bowl
Grate 1 tablespoon of fresh ginger. Add to the serano chilies.
Add the juice of 1 entire lime.
Add 2 tablespoons of sesame oil.
Add 1 tablespoons rice wine vinegar.
Add 1 tablespoon of soy sauce.
Add 3 large garlic cloves crushed. Whisk it all together and set the sauce aside!
Slice 1 red onion and add to a large pan drizzled with olive oil.
Add 1 cup of chopped carrots.
Add 2 cups of bean sprouts.
Add 3/4 cup of watercress
Add 1/4 cups of green onions.
Keep sautéing till the squash is done.
Once the squash is done start scraping it out the squash.
Add half of the squash to the vegetable mixture.
Add the sauce. Cook for about 3 minutes longer.
Serve! So so delicious!