Spaghetti Squash Stir-Fry (vegan)

Ingredients:

• 2 Tbsp. of Squizito Honey Ginger White Balsamic
• 1 Tbsp. of Squizito Baklouti Green Chili Olive oil
• 1 Tbsp. of Squizito Garlic Olive Oil
• 1 tsp. of Squizito Toasted Sesame Oil
• 2 tsp. Ginger, grated
• 1/4 cup coconut aminos or soy sauce
• 3 celery stalks sliced
• 1 spaghetti squash baked and scraped
• 1 small white onion chopped
• 2 green onions sliced
• 3 cloves of garlic minced
• 2 cups finely chopped cabbage
• 2 carrots peeled and shredded

Instructions:

1. Preheat oven to 400°F
2. Slice spaghetti squash in half, scoop out seeds, brush with olive oil sprinkle with salt and pepper. Lay flesh side down, skin side up on cookie sheet and bake for 40 minutes.
3. While squash is baking, make sauce by combining coconut aminos, honey ginger balsamic vinegar, sesame oil, pepper, half of the minced garlic an ginger, whisk to combine.
4. Remove squash from oven, scrape and remove inside with a fork-set aside.
5. In a large frying pan, heat the green chili and garlic olive oil over medium-high heat.
6. Add white onion and celery to pan. Cook for 3 minutes.
7. Add the other half of minced garlic, cabbage and carrots, cook for 3 more minutes.
8. Add the spaghetti squash and sauce to pan, mix for 1-2 minutes.
9. Garnish with green onions.