I am not fond of diets, especially low-carb anything. In 2017 merely by coincidence I came across HCG and gave it a try. It, unlike any other diet I tried gave me results.
Then son #3 began studying Culinary Arts in the fall; Baking I and II did in some of my great results. So, here I am again on HCG, fighting my body. I am almost done with this round and missing some old favorite foods. In particular, Panda Express, this is where Spaghetti Squash Chow Mein comes to the rescue. As long as I can keep some of the celery and cabbage a little crisp I can trick my mind into believing its the real deal.
- 1 Spaghetti Squash, (approx 3 lbs)
- 1 large Shallot, diced
- 3 garlic cloves, minced or pressed
- 1-2 tsp. ginger paste or minced ginger
- 3 stalks celery, thinly cut on bias
- 1/4 – 1/2 head of cabbage thinly sliced
- 2 tsp. Chicken bullion (omit for vegetarian)
- 2- 4 Tablespoons Soy Sauce
- Oil, as needed 1-2 T. (optional)
Preheat oven to 350 degrees.
Pierce squash all over and bake for 40 minutes. Let it cool until you can handle it, about 20 minutes. It will be a little under-cooked when you cut it open, but it will soften while cooking in the chow mein.
Scrape the seeds out of the squash and discard. Then scrape the spaghetti strands into a bowl and set aside.
(Note: For a low fat diet, like HCG, I don’t added oil, I spray my pan with cooking spray and wipe excess.)
Heat large skillet over medium high until hot, add oil if desired. Add shallot, garlic, and ginger to pan, saute until softened.
Add celery, and cabbage saute until they soften slightly about 3 – 5 minutes. Add Spaghetti squash strands and toss to combine.
Add bullion, 1/4 cup water, and soy sauce. Toss vegetables with sauce and continue cooking until the squash has fully softened. About 3 – 5 minutes.
Taste, add more soy sauce if desired, and serve. Wonderful served with Shrimp or chicken.