Curry Lo Mein

• 1 spaghetti squash
• 3 cups shiitake, oyster, and/or cremini mushrooms, sliced
• 1 pound onion, chopped
• 1 cup carrots, shredded
• 1/2 cup red pepper
• 1/2 cup green pepper
• 1 garlic clove
• 1 teaspoon ginger root, grated
• 1 teaspoon Dr. Fuhrman's VegiZest
• 1/2 teaspoon curry powder
• 1 tablespoon corn starch
• 2 cups northern beans, canned & unsalted
• 3 cups bean sprouts
• 1 cup water chestnuts, canned & sliced

1. Halve squash and remove seeds. Place squash cut side down in baking dish with 1/8 inch water in bottom and bake uncovered at 350 for 45 minutes.
2. Stir fry the mushrooms, onions, carrots, peppers, garlic and gingerroot for 10 minutes in a little water. Mix VegiZest, curry and corn starch with a little water and fold into cooking vegetables until mixed well. and keep stirring. Add the beans and water chestnuts and mix all together. Turn the baking squash right side up and spoon the vegetbale/bean mix into the squash bowl. Bake uncovered for 10 more minutes and serve.

squash, shiitake, onion, carrots, red pepper, green pepper, garlic, ginger root, dr, curry powder, corn starch, northern beans, bean sprouts, water chestnuts

Taken from www.epicurious.com/recipes/member/views/curry-lo-mein-50169010 (may not work)