Squash Chow Mein

• 1 spaghetti squash

• 2 carrots, diced

• 3 celery sticks, diced

• 1 yellow onion, diced

• 1 zucchini, diced

• 1 bag coleslaw, no dressing

• 1 tbsp sugar

• 1 tbsp chili garlic paste

• 1 can water chestnuts

• 1 tbsp butter

• chow mein noodles

• green onions

• 1/2 tsp ginger

• 1 tsp sesame oil

• 1 tbsp garlic, minced

• 1/4 cup soy sauce

• 1 lb ground beef, or chicken, chunked (optional)

Preheat oven to 375. Cut squash in half, remove guts.

Drizzle with olive oil, salt and pepper.

Lay upside down on parchment lined cookie sheet.

Bake for 40 minutes.

In the meantime, chop all veggies.

Add all veggies to skillet except zucchini and squash.

Cook with olive oil and butter until soft.

Add meat and cook fully, if using.

Add coleslaw mix, sugar, chili paste, ginger, garlic, sesame oil, and soy sauce.

Once squash is done, take a fork and scrape inside. Discard skins.

Add to skillet. Stir.

Serve with green onions, chow mein noodles, and a splash of soy sauce.