Paleo Spaghetti Squash Chow Mein

A delicious Paleo, nut-free, vegetarian, and AIP-friendly version of the classic chow mein made with spaghetti squash 'noodles' and a flavorful sauce. This dish is packed with vegetables and bursting with Asian-inspired flavors.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons coconut oil
• 1 onion, thinly sliced
• 2 carrots, julienned
• 2 zucchinis, spiralized into noodles
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 cup coconut aminos
• 1/4 cup chicken or vegetable broth
• 2 tablespoons apple cider vinegar
• 2 cups chopped bok choy
• 1 cup sliced mushrooms
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

Preheat your oven to 375F 190C

Cut the spaghetti squash in half lengthwise and scoop out the seeds

Place the squash halves, cut side down, on a baking sheet

Roast for 30-40 minutes until tender

While the squash is roasting, heat coconut oil in a large skillet over medium heat

Add sliced onion and saut until translucent, about 3 minutes

Add julienned carrots and cook for another 3-4 minutes until they start to soften

Stir in spiralized zucchini noodles and continue to cook for 2-3 minutes

Add minced garlic and grated ginger, and cook for an additional 1 minute until fragrant

Pour in coconut aminos, chicken or vegetable broth, and apple cider vinegar

Stir well and simmer for 3-4 minutes

Once the spaghetti squash is done roasting, use a fork to scrape the flesh into 'noodles

' Add the spaghetti squash noodles, chopped bok choy, and sliced mushrooms to the skillet

Stir-fry for 5-6 minutes until everything is heated through and well combined

Season with salt and pepper to taste

Serve hot, garnished with fresh cilantro leaves

Enjoy your Paleo Spaghetti Squash Chow Mein!