Several weeks ago, my sweet friend, Ashley, sent me this recipe for Spaghetti Squash Yakisoba Style. Ashley has gone mostly gluten free, but she is always looking for recipes that the entire family can enjoy. She knows that Mike and I love Asian cuisine and that I like to try and keep weekday meals healthy, so I can endulge on the weekends. This recipe definitely fit the bill. Ashley also made the suggestion to substitute chicken for mushrooms, which is the preferred protein for both of our families. I started by cooking the chicken in a skillet in a little bit of chicken broth. Meanwhile, I poked my spaghetti squash and cooked it about 12-15 minutes in the microwave, checking at 3 minute intervals to see if it was done. I cut the spaghetti squash after removing it from the microwave, but had to let it set a little bit before I could remove the seeds and scrape it. Much like a pumpkin, you have to scrape out the seeds and some of the slimy guts. Next, take a fork and run it over the flesh of the squash and it should flake into spaghetti like pieces. I set those aside and started working on the dish. I heated up some vegetable oil and cooked some onions. Next, I added coleslaw mix and red pepper flakes. I used a bit more coleslaw to include plenty of veggies. I cooked that a few minutes and added my cooked chicken. After cooking that a few minutes, I added in my spaghetti squash and the sauce and allowed that to cook. We topped it with some sesame seeds and were ready to eat. This was a great dish and we both went back for seconds. I loved how healthy it was for us and still had great flavor. Ours had an extra kick as I tend to go heavy handed with red pepper flakes. This is a great dish if you are looking to eliminate gluten, want a new use for spaghetti squash, or just want to try something new.

The New Austonian