Spaghetti Squash, Shiitakes, Cabbage, and Tofu

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

Ingredients

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

For Sauce:

2 tbsp soy sauce, or tamari

1 tbsp agave syrup

Pepper to taste

Directions

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!