It's officially fall, and that means it's officially spaghetti squash season! I'm a big fan of spaghetti squash and actually prefer it over regular noodles…and I was once a HUGE pasta lover! I love getting in veggies anywhere that I can, and spaghetti squash is one of those veggies that's super versatile and easy to use in a variety of recipes.
Preheat your oven to 425 degrees. Cut the spaghetti squash in half, widthwise. Place the squash face down on a baking sheet lined with parchment paper , and bake for 30-40 minutes, or until the skin is soft and the threads of the squash come out easily with a fork.
Place all of the sauce ingredients into a small bowl, stir and set aside.
Meanwhile, add the coconut or avocado oil to a large pan over medium-high heat. Once the pan is hot, add the onion, bell pepper, cabbage and mushrooms to the pan. Sauté until the veggies soften, approximately 4-5 minutes. Place the veggies into a clean bowl and set aside.
Add the steak to the pan, adding more coconut/avocado oil if needed, and sauté until the steak is cooked to your liking. Be sure not to overcrowd the pan so that the steak actually sears instead of steaming it. Place the steak into the bowl with the veggies and set aside.
Reduce the heat to medium-low and pour the sauce into the pan. Pour the arrowroot slurry into the pan while whisking, to prevent any clumps. Once the sauce has thickened, add the veggies and steak back to the pan and stir to combine with the sauce. Add the spaghetti squash threads to the pan (you can add as little or as much as you'd like), and stir once more. Season with salt and pepper, to taste. Top with sesame seeds, chives or scallions, and a drizzle of toasted sesame seed oil. ENJOY!
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