Curried Spaghetti Squash Chow Mein

This is a really fun recipe to make for a group of friends since you can make a big batch to share. It's super satisfying and flavorful - a real crowd pleaser. I fused Indian and Asian spices together for this stir fry which came out exotic and flavorful! If you have leftovers, you can fill rice paper wraps with the Chow Mein for a totally new dish you can eat with your hands!

Spaghetti Squash Chow Mein

by Sarah Farsh June 6, 2016

• 1 large or 2 small spaghetti squash
• 1 shallot, minced
• 4 cloves garlic, minced
• 1 tbsp minced ginger
• 2 tbsp coconut oil
• Coconut oil spray
• 2 tbsp hoisin sauce
• 1/2 tsp agave nectar 
• 1/2 tsp cayenne pepper (less if you don't like spicy)
• 1-2 tbsp rice vinegar 
• 2 - 3 tbsp tamari
• 1 tsp sesame oil
• 1 tsp indian curry spice
• 1 cup green peas - frozen or fresh
• 2 cups baby portobello mushrooms, sliced thin
• 1/2 cup red sweet bell peppers, sliced thin
• Garnish: fresh basil, fresh cilantro, fresh scallions and crushed peanuts

Cut spaghetti squash in half, horizontally and scoop seeds out. Lay skin side down on a cookie sheet, so that the inside of the squash is facing you. Spray inside of squash with coconut oil, and sprinkle with salt/pepper/garlic powder. Bake at 450 degrees for 30 - 40 minutes. Meanwhile, heat up a large stir fry pan with coconut oil. Sauté scallions, add garlic and minced ginger. Add hoisin sauce, agave, cayenne, rice vinegar, tamari, sesame oil and curry spice - mix well to combine into sauce. Add mushrooms and bell peppers and continue sauté. Once squash is baked, allow to cool until you can handle with your hands, and scoop out the squash away from the skin with a fork, so it breaks apart into strings. Discard the waxy skin of squash, it's not eatable. Add spaghetti squash to stir fry, and toss together lightly into sauce using thongs - so you don't break down the squash. Add green peas last and continue cooking until peas are warmed up. Serve with fresh basil, cilantro, scallions and crushed peanuts!