Found this great looking recipe from EatingWell.Reference Link:
Spaghetti Squash Lo Mein:
Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.) When the squash is cool enough to handle, scrape out the flesh into a medium bowl.
Meanwhile, combine soy sauce, oyster sauce, rice wine (or sherry), Sriracha (if using), honey (or sugar) in a small bowl.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and ginger; cook for 15 seconds. Add carrot, bell pepper and snow peas and cook, stirring frequently, until the vegetables are tender, 3 to 5 minutes.
Add the squash and sauce to the vegetables and toss to coat. Cook until heated through, about 1 minute more.
Tips
Tip: Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Jeannie notes.. Above is curated for evaluation and recommendation from EatingWell
Read full article here:
Spaghetti Squash Lo Mein
reco low-cal
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