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Spaghetti Squash “Fried Rice”

Kristen Mccaffrey
  • 25 minutes
  • Serves 4

INGREDIENTS

4 cups

spaghetti squash

2 tsp

vegetable oil

1 tsp

sesame oil

1

egg

1

egg white

5

scallions, chopped

2 cups

red cabbage, shredded

1 cup

carrots, chopped

4 cloves

garlic, minced

1 tbsp

fresh ginger, minced

2 tbsp

soy sauce (GF if needed)