Chinese Takeout Spaghetti Squash

Paleo | Whole30 | Gluten-Free | Dairy-Free | Nut-Free

Back in the day, Chinese takeout was my jam. Who doesn’t crave all the salty, greasy treasures hiding in those white takeout boxes? While I still get those cravings, I realize now that I can replicate a lot of the same flavors at home with cleaner ingredients. A great thing about Chinese cuisine is that there are usually lots of vegetables in each dish. All that’s left for you to do is remove the stuff that makes you feel less than stellar, and you’re golden!

Take note: Not all coconut aminos are created equal. Some have a sweeter, smokier flavor and some are a bit saltier than others. Feel free to add more at the end for an additional hit of flavor, if desired.

Serves 2 to 4

• 2½ teaspoons extra-virgin olive oil
• ½ medium spaghetti squash, halved and seeded (see Note)
• 2½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 1¼ pounds ground pork
• ¼ teaspoon garlic powder
• 3 cups shredded green cabbage (about ¼ head)
• ½ cup shredded carrots (about 2 medium)
• 3 scallions, sliced
• 1 (3-inch) piece fresh ginger, peeled and finely grated
• 2 tablespoons coconut aminos, plus more for serving
• 2 teaspoons toasted sesame oil
• 1 teaspoon fish sauce
• 2 garlic cloves, minced
• 1 teaspoon sesame seeds, toasted (see Tip), for serving

Preheat the oven to 425°F. Line a small baking sheet with parchment paper.

Drizzle 1½ teaspoons of the olive oil over the squash and sprinkle with ¼ teaspoon of the salt and the pepper. Arrange the squash on the prepared baking sheet and bake for 35 minutes, until it is fork-tender and the edges are slightly browned. Let cool. When the spaghetti squash is cool enough to handle, use a fork to gently scrape the flesh out into strands. Transfer to a large bowl and set aside.

In a large skillet over medium-high heat, heat the remaining 1 teaspoon oil. Add the pork, 1¼ teaspoons of the salt, and the garlic powder and cook, gently breaking up the meat with a wooden spoon, for about 2 minutes. Reduce the heat to medium and cook, stirring continuously, for 5 to 7 minutes more, until the pork is cooked through. Use a slotted spoon to transfer the pork to a bowl and set aside. Drain any liquid from the pan, if necessary.

Add the cabbage, carrots, scallions, ginger, coconut aminos, sesame oil, fish sauce, and remaining 1 teaspoon salt to the same skillet and cook, stirring frequently, until the vegetables are softened, 5 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute more.

Add the pork and vegetables and toss to combine.

Garnish with the toasted sesame seeds and additional coconut aminos, if desired, and serve.

Tip To toast sesame seeds, heat a small skillet over medium-low heat and spread the sesame seeds into an even layer in the pan. Cook, stirring the sesame seeds continuously, until they are slightly golden and toasted, 3 to 4 minutes. Transfer to a plate and let cool.