Spaghetti Squash Beef Chow Mein

The joke around our house is that Jay has become an “experiment” since becoming a part of the Northern Alberta Renal Program. He must abide by the programs rules basically to ensure that he gets a kidney as soon as possible and in the meantime they conduct treatment as they see fit. We like to look at the situation as such that he is advancing medical research in the renal program? Maybe he is, maybe he isn’t but we also like to have fun with the “experimenting”. Jay had the nurses take off extra fluid, beyond his target weight one day, just to see how he would feel. I also don’t think he’s asked to do this since he tried it the first time. A while ago I asked him if I could conduct an experiment. Then I explained that he would be the test subject. So this week he is eating every meal that I prepare for him and then we’ll gauge how effective my diet is based on how he feels after his dialysis runs. Monday was a little tough on Jay. It was Easter weekend and he partied pretty hard. Cake, cookies, ham, perogies & even a Schweppes! That’s what it means to party in Jay’s world these days. Last night I made spaghetti squash beef chow mein because Jay likes chow mein. I’m not much of a fan but I really enjoyed this meal. The picture doesn’t make it seem that appealing but for today, just appreciate the fact that there is a picture!


Spaghetti Squash Beef Chow Mein


1 large spaghetti squash

2 lbs stir fry beef

1/4 cup braggs all purpose liquid soy seasoning

3 garlic cloves

2 tablespoons coconut oil

2 teaspoons freshly grated ginger

1/4 teaspoon black pepper

2 tablespoons olive oil

1 medium onion

3 celery stalks

2 cups cole slaw mix


Cut a spaghetti squash in half length wise and scoop out seeds. Lay on lined cookie sheet and drizzle sparingly with olive oil & sprinkle with pepper to taste. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once the squash is cooked, scoop out flesh with a fork and set it aside.

In a small bowl, whisk together braggs, garlic, coconut oil, ginger and black pepper.

Cook stir fry beef in a skillet on the stove top until just cooked through. This doesn’t take very long and you don’t want the beef to be too tough.

Heat olive oil in a large skillet over medium high heat. Add onion and celery & stir often. Cook until tender, about 5 minutes. Stir in cabbage until heated through, about 2minutes.

Stir in spaghetti squash, stir fry beef & braggs mixture until well combined – about 3 minutes.

Serve immediately.


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