Ingredients for 4 servings
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 carrots, julienned
2 cups shredded cabbage
1 cup bean sprouts
FOR THE SPAGHETTI SQUASH
1 (2-3 pounds) spaghetti squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
Read the Instructions here