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Yields: serves 4 - 6 servings Prep Time: 25 minutes Total Time: 50 minutes
An easy dish to whip up using the perfect blend of flavors from Cindy’s Kitchen Very Teriyaki Cooking Sauce, this lo mein is made with none other than spaghetti squash, making for a healthy and gluten free vegetable filled meal!
1 spaghetti squash, halved and cooked, yielding about 4 cups (directions below)
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1/2 cup white or yellow onion, diced
1/2 cup carrots, diced
1/4 cup green onions (scallions), sliced
1/2 cup Cindy’s Kitchen Very Teriyaki Cooking Sauce
About 1 tablespoon of olive oil and 1/2 teaspoon of salt for baking spaghetti squash
1. Preheat oven to 400 degrees Fahrenheit. (*If rice is desired with the meal, begin cooking the rice according to directions.)
2. Cut spaghetti squash in half lengthwise with a sharp knife and scrape out the inside pulp and seeds. Lay halves face down on a parchment paper lined baking tray. Lightly coat both the inside and the outside of the squash with a bit of olive oil and sprinkle of salt.
3. Bake spaghetti squash at 400 degrees for about 20 – 25 minutes.
4. While the spaghetti squash is cooking, chop vegetables and set aside.
5. In a large frying pan, heat 1 tablespoon of olive oil and add green cabbage, red cabbage, yellow onions, and carrots. Cook for about 3 -5 minutes until they soften. Add in green onions at the end.
6. While the veggies are sautéing, remove the spaghetti squash from the oven. Turn over carefully (may need an oven mitt) and using a fork, pull the squash “noodles” apart from the inside of the squash. Gather about 4 cups in a bowl.
7. Add 1/2 cup of Cindy’s Kitchen Very Teriyaki Cooking Sauce and cook for another few minutes or so. *If you would like to add cashews, chopped or whole, add in at this stage.
8. Add the spaghetti squash and mix together another 2 minutes until all ingredients are well combined and sauce blended in to all the vegetables.
9. Serve over rice and garnish, if desired, with green onions, sesame seeds and even cashew chunks.
Around 3 p.m. the thoughts start coming in about what to make for dinner. On some rare days, I actually have it planned and it all comes together beautifully. However, most days, it’s not that simple.
Depending on what food has been rejected since the morning, I move my plans around figuring out what nutrients have to be included in the dinnertime meal. Now, this isn’t fair to dinner, being this catch-all meal. It’s just the way it works.
So, when I was given the opportunity to play around with dressings and marinades from Cindy’s Kitchen, I jumped at the chance. Part of the tricky part is finding a flavor combination that everyone enjoys. And in walked Cindy’s Kitchen Very Teriyaki Cooking Sauce – a hit all around!
We use spaghetti squash a lot in our house. Maybe because my kids grew up on it like others do noodles, I don’t know. The only one that is still on the fence is our toddler, and she’s coming around. Anyway, we have a favorite restaurant that involves noodles in a teriyaki sauce. The only thing is, the dish is lacking in vegetables.
After gathering a box load of organic vegetables from Goodness Greeness, I went to work. Baking the spaghetti squash first gives it a chance to soften before adding it into the mix. Cabbage, both green and red, diced onions and carrots all work really well together, bringing in a little crunch to the softer (spaghetti squash) noodles. Green onions are the extra zing that round out the combination just perfectly before adding in the Very Teriyaki Sauce.
The best part of this meal is how quickly it comes together. Cooking the vegetables is the biggest step. All that comes next is adding the sauce and let the flavors work their magic! It is a perfect marriage between sweet and savory, balanced by a hint of sesame. It’s not too spicy and yet, it has an abundance of flavor.
I did not add any extra protein, as we have a 5 year old vegetarian that is rubbing off on the rest of us. However, chicken is an easy option to add. Another option would be to add cashews, mixing them right into the pan around Step 7 from above. My vegetarian loves cashews, but her two other sisters do not. Have I mentioned the challenges of dinnertime?! Luckily, with this dish, I have averted having any disgruntled customers, as it pleases the crowd and comes together with ease!
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