Dairy Free ·
Easy and Quick ·
Ginger Crush olive oil ·
Gluten Free ·
Meat and Poultry ·
Sesame oil ·
Sriracha ·
Vegetables ·
Spaghetti Squash Lo Mein
Spaghetti Squash Lo Mein
30 minutes
Meat and Poultry
Ingredients
- 1 small spaghetti squash
- 2 tablespoons Fustini's Ginger Crush olive oil
- 2 tablespoons Fustini's Sesame oil, divided
- 1 package (12 ounces) fully cooked roasted garlic chicken sausage links or 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
- Sriracha sauce
- 1/4 cup chopped fresh cilantro
Directions
- Preheat the oven to 350 degrees F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Place cut side down on a large baking sheet and roast on the bottom rack until flesh is easily shreddable, about 40 minutes. Separate strands with a fork.
- In a large skillet, heat 1 teaspoon Sesame oil over medium-high heat, saute sausage until browned, 4-6 minutes. Remove from pan.
- In the 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 the remaining oil and sriracha, toss and heat through. Sprinkle with cilantro before serving.
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