I had a bunch of leftover spaghetti squash and cabbage to use up. I decided to make an Asian dish and I couldn't be more happy with how it turned out! It's very simple and tasty! When my parents go on a date, the kids cook their own meals. While I was making this dish my brother's were insisting to have a taste and they loved it! They're my taste testers. When they give me a thumbs up you know it's good!
Asian Veggie Spaghetti Squash
1 cup spaghetti squash, cooked
Veggie Stir Fry:
1 1/2 cups cabbage, chopped
1 carrot, peeled and sliced
1 celery, chopped
1 large mushroom, sliced
1 green onion, sliced
2 canned artichoke halves, chopped
1/2 tsp. bragg liquid aminos-soy alternative
1 1/2 tsp. hoisin sauce
garlic powder and pepper to taste
1 Tbs. silvered almonds
Asian Tahini Sauce:
1 tsp. tahini sauce
1/4 tsp. hoisin sauce
1/4 tsp. garlic powder
1 Tbs. water
1. Place your spaghetti squash on a plate.
2. In a medium skillet on medium heat, cook all the veggies. When veggies are tender add liquid aminos, hoisin sauce, garlic powder, pepper, and silvered almonds.
3. In a small ramekin combine all asian tahini sauce ingredients.
4. Top spaghetti squash with veggie stir fry, asian tahini sauce, and fresh cracked pepper.
Recipe source: ahappyharvest