Spaghetti Squash Stir-fry
- CKD non-dialysis
- 1-1/2 cups celery
- 1 cup onion
- 1 medium spaghetti squash, approximately 3 pounds
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon water
- 1-1/2 teaspoons minced garlic
- 1 tablespoon brown sugar
- 2 teaspoons ginger paste
- 1/4 teaspoon white pepper
- 2 tablespoons canola oil
- 14 ounce bag classic slaw mixture with carrots
Slice celery diagonally and dice onion. Set aside.
Wash spaghetti squash and pierce with a fork several times around the squash. Microwave on high for 2 minutes to soften. Cut the stem end off, cut in half lengthwise and scoop out seeds with membrane.
Place squash halves cut side down in a microwave safe dish. Put plastic wrap over the top with one corner vented. Microwave on high for 12 minutes. Cool and scoop out with a fork. Set aside.
Whisk together soy sauce, water, garlic, brown sugar, ginger paste, pepper. Set aside.
Heat oil in a large skillet over medium-high heat. Add celery and onion, and cook until tender, approximately 3-4 minutes.
Add cabbage mix and stir until heated through, approximately 2-3 minutes.
Stir in spaghetti squash and soy sauce mixture until well combined, approximately 2 minute.