1 organic spaghetti squash, cooked
1-2 Tbsp. Spectrum Culinary Safflower Oil or other high heat oil
1/2 organic white onion, diced
5-6 mini bell peppers or 1-2 bell peppers, sliced or diced
2 stalks celery, cut at an angle
1-2 carrots, shredded
2-3 C shredded cabbage
3-4 cloves garlic, minced
1” knob ginger, minced
2 Tbsp. San-J tamari
1 Tbsp. Spectrum Culinary Safflower Oil or other high heat oil
1 Tbsp. Marukan rice vinegar
1 Tbsp. San J hoisin sauce
2 tsp. Spectrum Culinary toasted sesame oil
1 tsp. Boykin Apiaries honey
1 bag Woodstock sugar snap peas, thawed, (optional)
To cook your spaghetti squash, preheat oven to 400. Line a rimmed baking sheet with parchment paper and set aside.
Carefully, using a sharp knife, cut the top and the bottom off so you have a flat surface. Stand the squash upright on a cutting board and slice through from top to bottom.
Use a spoon to scoop out the seeds. Drizzle the insides of each squash with a bit of oil. Rub it all over the inside. Season with salt and pepper. Place cut side down.
Bake for 40-60 minutes or until the interior is easily pierced through with a fork or knife. Allow to cool until it is easy to handle.
Use a fork to get out the spaghetti squash strands. Place on a towel lined baking sheet to absorb some of the liquid.
In a bowl, whisk together your tamari, safflower oil, rice vinegar, hoisin, sesame oil, and honey. Set aside.
In a large skillet or wok, add your oil and heat over medium high heat. Once hot, add your onion, bell peppers, and celery. Cook for 2 minutes. Next, add in your carrots and cabbage, mix to combine. Cook for another 2 minutes.
Add in your garlic and ginger, cook for 30 seconds to 1 minute.
Add in your sauce. Mix to combine everything until it is all coated with the sauce.
If using sugar snap peas, add them in now, mix to combine.
Allow to stand for 5 minutes and serve.