Serves: 6 Time: 40 minutes
This reminds me of a spicy chow mein but way healthier! It's the perfect mix of Chinese and Japanese flavour, in one delicious and incredibly nutritious bowl. And man, does it work!
If you haven't tried spaghetti squash yet, what are you waiting for? It makes the perfect meatless, grain free dinner or side, whenever you feel like you need a little gut healthy reboot. Bonus: the kimchi in this dish packs a probiotic rich punch, encouraging the growth of all that good gut bacteria that we want more of, so enjoy freely!
What you need to make this:
1 medium size spaghetti squash
3 green onions, chopped
3 celery stalks, chopped
2 tbsp extra virgin olive oil
1/4 cup Bragg's soy sauce (sub coconut aminos for soy free option)
2 tsp Chinese five spice
1 tsp cracked white pepper (black works fine too!)
1/4 cup kimchi, chopped
What you need to do to make this:
Preheat oven to 400F. Cut your squash in half lengthwise and scoop out seeds/guts with a spoon. Rub the squash flesh with olive oil and turn it face down on a baking sheet to roast for 40 minutes.
While squash cooks, chop your green onions, celery and kimchi.
Set a frying pan to medium heat and heat 1 tbsp oil. Add green onions and celery and saute until soft, about 5 minutes. Add one tsp of Chinese five spice and a few cracks of pepper to these while cooking.
When squash is cooked and cooled for a few minutes, use a fork to drag squash flesh from skin into a large bowl.
Add the soy sauce, remaining tsp of Chinese five spice, celery and green onion, kimchi and a few more cracks of pepper to the squash and mix well before serving.
- Lisa xx
PS. If you make this recipe, please take a photo and tag @yourbestlifewithlisa