Spaghetti Squash Chow Mein: A Potli Collab
While I love (LOVE) my carbs, spaghetti squash is a healthier, grain-free alternative to regular pasta. I also find it incredibly entertaining to pull the noodles out of the roasted squash with a fork. Nature is pretty cool. I’ll usually keep a container in the fridge ready for a quick stir fry when hunger strikes.
After making your spaghetti, the rest of the chow mein comes together in minutes with the help of Potli Chili (Hemp CBD or Cannabis-Infused.) Spaghetti squash is not as toothsome as pasta so adding crisp veggies like shredded carrots and bok choy is necessary for some texture and crunch. This version is vegetarian but feel free to add your favorite protein!
Spaghetti Squash Chow Mein
Serves 4
Chow Mein Sauce:
• 1 bottle Potli Chili
• 2 Tbsp oyster sauce
• 1 Tbsp Chinese cooking wine
• 2 Tbsp soy sauce
• 1 tsp toasted sesame oil
Chow Mein Ingredients:
• 1 spaghetti squash
• 3 Tbsp canola oil
• 3 cloves garlic, minced
• 2 tsp ginger, minced
• 1/3 cup carrots, shredded
• 1/3 cup shiitake mushrooms, sliced
• 4 baby bok choy, rough chopped
• 3 green onions, chopped
• Salt and pepper to taste
Directions:
1. Whisk sauce ingredients together and set aside.
2. Preheat oven to 400ºF (204ºC) and line a baking sheet with foil.
3. Halve spaghetti squash lengthwise using a sharp knife and scrape out the seeds. Rub 1 Tbsp canola oil in the squash and place cut side down on baking sheet. Roast for 45 minutes. Remove from oven and allow to cool before using a fork to scrape the spaghetti squash noodles out.
4. In a wok or large skillet over medium high, heat the remaining 2 Tbsp canola oil. Add garlic and ginger to sauté for 30 seconds. Add carrots and shiitake mushrooms to cook for another minute. Add bok choy and green onions and sauté for 1 min.
5. Add the spaghetti squash noodles and sauce and toss for 2 minutes until everything is mixed and coated. Salt and pepper to taste. Feel free to add more Potli Chili over finished dish.
