Ingredients:

1 Large Spaghetti Squash
1tsp olive oil
1 tbsp sesame oil
3 cloves garlic (pressed)
1 bag broccoli slaw
16 oz sliced mushrooms
Green onion, chopped (for garnish)

Sauce:

¼ c coconut aminos
2 tsp 5 star spice
1 clove garlic (pressed)
Grated fresh ginger

Instructions

1) Preheat the oven to 400 degrees Fahrenheit

2) Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy middle bit. Rub the 1 tsp olive oil over the inside of each of the squash halves and then place them on a baking tray. Bake in the oven for approximately 30 minutes until the center of the squash is tender.

3) Remove the squash from the oven and using a fork, scrape out of the inside of the squash horizontally to get strands of "spaghetti"

4) Heat 1 tbsp sesame oil in a large frying pan over medium high heat. Add in the crushed garlic saute until fragrant. Add in the ginger, cole slaw mix and continue to cook for 4 to 5 minutes unit tender and the cabbage has wilted.**

5) In a sauce pan combine all of the ingredients for the sauce and bring to a boil. Lower the heat and let is simmer for 5 minutes or so.

6) Add the spaghetti squash mixture. Pour the sauce and stir until well combined. Garnish with a sprinkle of green onions before serving. Enjoy!