Spaghetti Squash Lo Mein

• 1 small spaghetti squash (about 2 pounds)
• 2 tablespoons sesame oil, divided
• 1 package (12 ounces) fully cooked roasted garlic chicken sausage links
• flavor of choice, sliced
• 2-1/2 cups julienned carrots
• 2-1/2 cups shredded red cabbage
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup chopped fresh cilantro
• Reduced-sodium soy sauce and Sriracha chili sauce, optional

1. Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly. Separate strands with a fork.
2. In a large skillet, heat 1 teaspoon oil over medium-high heat; saute sausage until browned, 4-6 minutes. Remove from pan.
3. In same pan, heat 2 teaspoons oil over medium-high heat; saute carrots and cabbage until crisp-tender, 4-6 minutes. Stir in salt and pepper. Add squash, sausage and remaining oil; toss and heat through. Sprinkle with cilantro. If desired, serve with soy sauce and chili sauce.

sesame oil, garlic, choice, carrots, red cabbage, salt, pepper, fresh cilantro, soy sauce

Taken from www.tasteofhome.com/recipes/spaghetti-squash-lo-mein/ (may not work)