Ingredients
Scale
- 1 large spaghetti squash
- 1/4 c coconut aminos
- 1 tsp fish sauce
- 3 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1/4 tsp pepper
- 2 Tb coconut oil
- 1 onion, diced
- sesame seeds
- green onions
Instructions
- Prepare spaghetti squash by preheating oven to 350 degrees. Pierce with a fork in a few places around the squash, set on a baking sheet, and stick the entire squash in the oven for 40-50 minutes or until the skin easily gives way to a fork or knife. Remove from the oven, let cool for a while, then slice open and remove seeds. Finally, scoop out the stringy flesh. Set aside.
- In a small bowl, whisk together coconut aminos, fish sauce, garlic, ginger and pepper. Set aside.
- Heat the coconut oil in a large skillet over medium heat. Add the onion and cook, stirring often, until soft and translucent. Add the spaghetti squash and sauce. Stir to combine. Cook for an additional 2 minutes or until heated through.
- Garnish with toasted sesame seeds, sesame oil, or green onions. Serve immediately!