Spaghetti Squash Chow Mein

• 2 cups cole slaw mix
• 3 stalks celery sliced diagonally
• 1 onion diced
• 2 tablespoons olive oil
• 1/4 teaspoon white pepper
• 2 teaspoons ginger freshly grated
• 1 tablespoon coconut sugar
• 3 cloves garlic minced
• 1/4 cup coconut aminos or tamari
• 1 spaghetti squash large
• 1 1/2 ground chicken breast

1. Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
2. In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
3. Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Add 1 1/2 lb ground chicken breast and cook. Stir in cabbage until heated through, about 1 minute.
4. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.

cole slaw, stalks celery, onion, olive oil, white pepper, ginger freshly, coconut sugar, garlic, coconut aminos, large, ground chicken

Taken from www.yummly.com/recipe/Spaghetti-Squash-Chow-Mein-1740527 (may not work)