Spaghetti Squash Chow Mein

Method 1 (Oven): Preheat the oven to 200°C. Cut the squash (1 spaghetti) in half, scoop out seeds. Rub olive oil (1 tsp) over inside halves, place on a baking tray. Bake for 30 minutes until tender. Start 30m timer

Method 2 (Microwave): Prick the squash (1 spaghetti) all over, microwave for 3 minutes to soften. Cut in half, scoop out seeds. Microwave cut-side up for 7-8 minutes until tender. Start 8m timer

Once cooked, scrape the squash (1 spaghetti) into long strands with a fork. Set aside.

Heat sesame oil (1 tbsp) in a large frying pan over medium-high heat. Add the garlic (2 cloves) and onion (1 small) and sauté for 4 minutes until softened. Add the ginger (2 tbsp), carrot (1 large), and napa cabbage (3 cups). Cook for 4-5 minutes until carrots are tender and cabbage has wilted. Add vegan chicken strips (1.5 cups) and cook for 3-5 minutes until heated through. Start 5m timer

In a saucepan, combine coconut aminos (2 tbsp), maple syrup (1 tsp), apple cider vinegar (1 tsp) and sesame oil (1 tbsp). Bring to a boil, then simmer for 5 minutes. Start 5m timer

Add the spaghetti squash, scallions (0.33 cup) and cooked vegan chicken and vegetables to the pan. Pour over the sauce and stir until well combined. Garnish with a sprinkle of scallions (0.33 cup) before serving.