Spaghetti squash shrimp "chow mein"

I often crave Chinese food, probably because of the massive amounts of MSG, the carbs galore, and grease that drips off of it. I also try and stay away from it for those reasons, not only will it help pack on the pounds but there's not one healthy thing about it. We are only given one body, so we might as well take care of it RIGHT? I've slowly learned to eat to nourish, not for pleasure! Today was one of those days though that I just wanted those greasy chow mein noodles! So i decided to save myself some calories and make my own low carb, low sodium “chow mein”. I substituted spaghetti squash like usual for my noodles and to my surprise it kicked that Chinese food craving right out the door! So give it a shot, you wont be sorry! <3 recipe below!

Ingredients:

·         1 pound cooked shrimp

·         1 medium spaghetti squash

·         1/4 cup liquid aminos (or tamari)

·         3 cloves garlic, minced

·         1 tablespoon coconut sugar

·         2 teaspoons freshly grated ginger

·         2-4 tablespoons sriracha (optional)

·         1/4 teaspoon white pepper

·         2 tablespoons olive oil

·         1 white onion diced

·         3 stalks celery, sliced

·         3 cups shredded cole slaw mix

Directions:

Preheat oven to 400. Cut your spaghetti squash in half length wise, and scoop out seeds. Lay skin side down in a baking dish for 30-40 minutes, until squash is tender. Once done scoop out the insides with a fork and set aside.

In a bowl combine your liquid aminos, garlic, sriracha, coconut sugar, ginger, and white pepper. whisk together, then set aside.

Heat olive oil in a large skillet over medium heat. Add in your onion and celery, saute until tender and add in your cole slaw mixture. Also, cook until tender. Now that veggies are cooked add in your already cooked shrimp just to warm, about 2 minutes tops.

Now we put it all together!! Mix your spaghetti squash, sauce, slaw, and VOILA!!

ENJOY!!!