Spaghetti Squash Fried Rice

Spaghetti Squash Fried Rice
Servings: 4
Serving Size: 1 cup
Nutritional Information: 98 calories, 5g of fat, 9g of carbohydrates, 1.6g of fiber, 4.3g of protein
Ingredients

• 1 spaghetti squash
• 2 tsp vegetable or safflower oil, divided
• 1 tsp sesame oil
• 1 egg
• 1 egg white
• 5 scallions, chopped
• 1/2 head red (purple) or green cabbage, shredded
• 1 cup baby carrots, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp soy sauce (GF if needed)

Instructions

1. Pierce your spaghetti squash all over with a knife. Microwave for 8-10 minutes until soft to the touch. Carefully open, scoop out the seeds, and pull into strands using a fork. You can also roast it in the oven.
2. Heat 1 tsp of oil in your pan over medium high heat. Whisk together the egg and egg white. Season with salt and pepper. Add the eggs and cook until just scrambled. Remove and set aside.
3. Add the sesame oil and remaining vegetable oil to the pan. Then add the scallions, cabbage, carrots, garlic, ginger, and any other veggies you like. Cook for 1-2 minutes until they just begin to soften.
4. Add the spaghetti squash and cook for 2-4 more minutes, stirring constantly, until it begins to crisp up.
5. Add the soy sauce and egg. Stir together and cook for 1 more minute.