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Ingredients

• 1-1/2 cups celery
• 1 cup onion
• 1 medium spaghetti squash, approximately 3 pounds
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon water
• 1-1/2 teaspoons minced garlic
• 1 tablespoon brown sugar
• 2 teaspoons ginger paste
• 1/4 teaspoon white pepper
• 2 tablespoons canola oil
• 14 ounce bag classic slaw mixture with carrots 

Preparation

1. Slice celery diagonally and dice onion. Set aside.
2. Wash spaghetti squash and pierce with a fork several times around the squash. Microwave on high for 2 minutes to soften. Cut the stem end off, cut in half lengthwise and scoop out seeds with membrane.
3. Place squash halves cut side down in a  microwave safe dish. Put plastic wrap over the top with one corner vented. Microwave on high for 12 minutes. Cool and scoop out with a fork. Set aside.
4. Whisk together soy sauce, water, garlic, brown sugar, ginger paste, pepper. Set aside.
5. Heat oil in a large skillet over medium-high heat. Add celery and onion, and cook until tender, approximately 3-4 minutes.
6. Add cabbage mix and stir until heated through, approximately 2-3 minutes.
7. Stir in spaghetti squash and soy sauce mixture until well combined, approximately 2 minute.
8. Serve immediately! 

Helpful hints

• If desired use 2 teaspoons fresh grated ginger instead of ginger paste.
• Adjust portion to 1/2 cup for a lower potassium meal.