Talley Farms Fresh Harvest



1 spaghetti squash
¼ cup Tamari Soy Sauce or Coconut Aminos
3 cloves garlic, minced
1 tablespoon coconut sugar (sub sugar)
2 teaspoon grated ginger
¼ teaspoon pepper, white or black
2 tablespoons olive oil
1 onion or 3-4 leeks, diced
3 ribs celery, sliced diagonally
2 cups shredded cabbage and carrots mixed


  1. Cut squash in half length wise and scoop out seeds.  Lay skin side up in a 13x9 Pyrex dish and pour ½ inch of water in the bottom of the pan.  Bake at 400 degrees for 30-40 minutes, until flesh is very tender.  Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.  Please note that you can also microwave the squash, upside down for approx. 10 minutes or until you can stick a fork through the skin.
  2. In a small bowl, whisk together the next 5 ingredients.
  3. Heat olive oil in a large skillet over medium high heat.  Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes.  Stir in cabbage until heated through, about 1 minute.
  4. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
  5. Serve immediately.
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