Spaghetti Squash Lo Mein

1 small spaghetti squash (about 2 pounds)

2 tablespoons sesame oil, divided

1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of choice, sliced

½ cups julienned carrots

½ cups shredded red cabbage

¼ teaspoon salt

⅛ teaspoon pepper

¼ cup chopped fresh cilantro

Reduced-sodium soy sauce and Sriracha chili sauce, optional

Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly. Separate strands with a fork.
In a large skillet, heat 1 teaspoon oil over medium-high heat; saute sausage until browned, 4-6 minutes. Remove from pan.
In same pan, heat 2 teaspoons oil over medium-high heat; saute carrots and cabbage until crisp-tender, 4-6 minutes. Stir in salt and pepper. Add squash, sausage and remaining oil; toss and heat through. Sprinkle with cilantro. If desired, serve with soy sauce and chili sauce.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍝Pasta

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m