Asian Veggie Spaghetti Squash

   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

Servings: 1

Ingredients:

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 

dash of bragg liquid aminos-soy alternative

1 Tbs. water 

Directions:

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. 

Notes:

Recipe source: ahappyharvest