Vegan Spaghetti Squash Yakisoba

Name: Vegan Spaghetti Squash Yakisoba
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: Japanese
Ingredients: One medium-sized spaghetti squash, halved; 3 green onions; 1 package shiitake mushrooms (about 9); 1/2 onion, diced; 1 cup coleslaw or your favorite bagged veggies; 1 tbsp cooking oil; 2 tbsp Otafuku Yakisoba Sauce

Adapted from Pickled Plum's recipe, this spaghetti squash yakisoba will allow you to enjoy your favorite dish without the guilt or gluten!

Difficulty

Cook Time

20 min

Calories

350

Intermediate Stir-Flying Vegetable Vegetalian Yakisoba Sauce

Ingredients

One medium-sized spaghetti squash, halved3green onions1 packageshiitake mushrooms (about 9)1/2onion, diced1 cupcoleslaw or your favorite bagged veggies1 tbspcooking oil2 tbspOtafuku Yakisoba Sauce

How to make it

Cut spaghetti squash in half and microwave for 10 minutes, cut side facing downward. Allow to cool for two minutes and then flake with a fork.

Saute onions in oil over high heat until soft and fragrant. Add bagged veggies and cook for two minutes or until veggies are soft. Add mushrooms.

Add squash, scallions and sauce and mix well, making sure everything is evenly coated with squash. Cook for an additional two minutes, or until all ingredients are heated evenly.

Remove from heat and serve immediately. Garnish with extra yakisoba sauce and scallions to taste.

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