Roast the spaghetti squash according to these instructions. Once the spaghetti squash has finished roasting, allow it to cool off. Once cool enough to handle, use a fork to release the spaghetti squash strands.
Chop the broccoli, cabbage, and carrots. Heat the avocado oil in a large skillet to medium heat. Add the broccoli, cabbage and carrots, cover, and cook until vegetables have softened but are still al dente, about 5 minutes.
Add the spaghetti squash and the remaining ingredients. Continue cooking and stirring until ginger is fragrant, much of the liquid has evaporated, and vegetables reach desired done-ness, about 3 to 5 minutes.
Serve alongside your favorite entree.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (73g)|
|Recipe Makes: 1|
|Calories from Fat: 378 (100%)|
|Amt Per Serving||% DV|
|Total Fat 42g||56 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 29.6g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0mg||0 %|
|Sodium 437.5mg||15 %|
|Potassium 22mg||1 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 378
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