Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pound spaghetti squash
  • 1 small onion (finely chopped)
  • 10 shiitake mushrooms (or button mushrooms)
  • 2 stalks scallions (finely chopped)
  • 1 cup coleslaw mix of carrots and cabbage
  • 1 tablespoon vegetable oil or other neutral oil
  • 1 teaspoon dried red chile (chopped (optional))
  • 1 tablespoon sesame seeds
  • 2 tablespoons soy sauce
  • 2 tablespoons dark soy sauce or regular soy sauce
  • 1/2 tablespoon granulated sugar
  • salt and white pepper to taste

Instruction

  • Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 minutes.
  • Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2-3 minutes, or until tender.
  • Use a fork and scrape the flesh into strings.
  • In a large pan over high heat, add vegetable oil and onions. Cook for 3 minutes or until onions are soft. Add coleslaw mix and red chile and cook for 2 minutes.
  • Add shiitake mushrooms and cook for another 2 minutes.
  • Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for 2 minutes and turn the heat off.
  • Transfer to a bowl, top with sesame seeds and serve.