So this recipe really hits all of the hot buttons. It is low carb, gluten free, and vegan! Way to hit three birds with one stone. Most importantly, though, it is tasty as hell. This recipe doesn’t specify adding a protein, but I think that would really jazz things up. For you vegans, try adding some cashews or tofu. Omnivores could go for some shrimp, pork, or chicken. Whatever you add, it doesn’t need to be too fancy, just a quick saute with salt and pepper will do. This recipe has enough flavor to go around.
I started craving Spaghetti Squash Lo Mein after trying out spaghetti squash in place of pasta for the first time. Having no idea what portions to expect from a squash, I made way too much. After dishing out four helpings of roasted squash to serve with chicken parm, I was left with an unbelievable amount of leftover. In fact, I’ll be reinterpereting spaghetti squash one more time tonight. I’m thinking garlic and butter. Yum!
But anyway, back to the subject. This recipe for Spaghetti Squash Lo Mein is super easy, and can withstand quite a bit of substitution. If you aren’t into cabbage, carrots, or peas, just use any old veggie that you ARE fond of instead. Brocolli, bok choy, water chestnuts, baby corn, you get the picture. Anything goes. The same is true for the seasoning. Feel free to add a little less or a little more of any seasoning mentioned. This dish is perfect for customizing.