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Vegan Spaghetti Squash Yakisoba

Adapted from Pickled Plum's recipe, this spaghetti squash yakisoba will allow you to enjoy your favorite dish without the guilt or gluten! 


One medium-sized spaghetti squash, halved

3 long green onions

1 package of shiitake mushrooms (about 9)

1/2 small onion, diced

1 cup of coleslaw or your favorite bagged veggies

1 tbsp. of cooking oil

2 tbsp. Otafuku Yakisoba Sauce



1. Cut spaghetti squash in half and microwave for 10 minutes, cut side facing downward. Allow to cool for two minutes and then flake with a fork.

2. Saute onions in oil over high heat until soft and fragrant. Add bagged veggies and cook for two minutes or until veggies are soft. Add mushrooms.

3. Add squash, scallions and sauce and mix well, making sure everything is evenly coated with squash. Cook for an additional two minutes, or until all ingredients are heated evenly.

4. Remove from heat and serve immediately. Garnish with extra yakisoba sauce and scallions to taste.

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