Spaghetti Squash Yakisoba Style (pickledplum)

Squash

1 1/2 lb spaghetti squash
1 small onion finely chopped
10 shiitake mushrooms or button mushrooms
2 stalks scallions finely chopped
1 c coleslaw mix of carrots and cabbage
1 T vegetable oil or other neutral oil
1 t dried red chile chopped (opt)
1 T sesame seeds

Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 min. Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2 – 3 min or until tender. Use a fork and scrape the flesh into strings. In a large pan over high heat, add vegetable oil and onions. Cook for 3 min or until onions are soft. Add coleslaw mix and red chile and cook for 2 min. Add shiitake mushrooms and cook for another 2 min. Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for 2 min and turn the heat off. Transfer to a bowl, top with sesame seeds and serve. Serves 4.

Sauce

2 T soy sauce
2 T dark soy sauce or regular soy sauce
1/2 T sugar
salt and white pepper to taste

Mix together.

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