Ingredients

• 1 Whole Spaghetti Squash, Halved Lengthwise and Seeds Removed
• 1/4 Cup Tamari or Soy Sauce
• 3 Cloves Garlic, Minced
• 1 Tablespoon Sugar
• 2 Teaspoons Ginger
• 1/4 Teaspoon White Pepper
• 2 Tablespoons Olive Oil
• 1 Whole Onion Diced
• 3 Whole Celery Stalks, Sliced
• 2 Cups Cole Slaw Mix

Directions

1. Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400° for 30-40 minutes, until flesh is very tender.
2. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
3. In a small bowl, whisk together tamari, garlic, sugar, ginger and white pepper; set aside.
4. Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
5. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.