One picture isn't much to go on but I'll let you know that this was a very tasty meal! It also made we want to use spaghetti squash a lot more in recipes. The last time I had it was, besides being a long time ago, unsuccessful. I think I was trying to use it as a substitute for spaghetti and when I'm eating Italian I want my carbs, thank you very much.
Anyway, this dish is flavourful and pleasing. I felt great eating it because it was basically pure vegetables and protein, awesome, right?
Spaghetti Squash, Shiitakes, Cabbage, and Tofu
adapted from Pickled Plum
1 spaghetti squash, cut in half lengthwise, seeds removed
1 tbsp olive oil
1 onion, thinly sliced
1 bunch of scallions, thinly sliced, use green part for garnish
2 peppers, thinly sliced (you got the drill)
1 tsp red pepper flakes
5 shiitake mushrooms, stemmed and thinly sliced
1-2 cup(s) coleslaw mix
2 tbsp soy sauce, or tamari
1 tbsp agave syrup
Pepper to taste
Bake squash in oven at 400˚F for 40-50 mins. When time is up, remove flesh using a fork. Let the squash cool a little beforehand.
In a large frying pan over medium-high heat, add oil and onion. Cook until softened, about three minutes. Add peppers and cook for another 3 minutes. Add red pepper flakes and coleslaw, cook for 2 minutes. Add shiitake mushrooms and cook, yet again, for two minutes.
Add squash shreds, scallions, and sauce; make sure everything is evenly coated. Cook for a couple o’ minutes and remove from heat.
Garnish with green bits of scallion and serve!