Spaghetti Squash Lo Mein

1 large spaghetti squash

Extra virgin olive oil

1/4 cup low sodium chicken stock

3 tablespoons oyster sauce

3-4 tablespoons low sodium soy sauce

1 teaspoon sesame oil

1-2 tablespoons corn starch

2-3 tablespoons vegetable oil

2 cloves garlic

1 tablespoon fresh ginger

1 pound chicken breast, sliced thin

2 carrots, shredded

1 cup red cabbage, shredded

1/2 lb baby bok choy, bottoms removed

1/4 cup green onion, for garnish

1 lime, for garnish

Preheat your oven to 375. Cut your spaghetti squash in half length wise, remove the seeds, and place the squash flesh side down on a baking sheet. If the squash is too hard to cut, throw it in the microwave for 10 minutes so it’s easier to slice through. Season with salt, pepper, a drizzle of olive oil and bake for 45 minutes. Once it comes out of the oven, using two forks, shred the inside until it forms spaghetti-like strands. Add to a bowl and set aside.
While the squash is baking, make your sauce. Add the chicken stock, oyster sauce, soy sauce, sesame oil, and corn starch in a bowl and whisk. Set aside.
Next, take out a large skillet or wok and add a couple tablespoons of vegetable oil. Bring to a high heat and add the garlic and ginger and cook until fragrant, about 30 seconds. Then, add the chicken and cook for a minute or so until it’s nice and brown. Next, add the carrots, cabbage, and bok choy and cook for another minute or two.
Once the vegetables have softened slightly, add in the spaghetti squash and the sauce and combine so everything is coated in the sauce. Cook until the chicken is cooked through and the sauce thickens slightly.
Garnish with green onions and a squeeze of lime juice and serve piping hot!