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1
Preheat oven to 425u00b0 and place a piece of parchment paper on a baking sheet.
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2
Using a large, sharp knife, cut the squash in half the short way. Cut it right down the center. Each half will have an end piece. This is what will give you the long noodles, if cut end-to-end they will be much shorter.
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3
Scoop out all of the seeds and discard - or keep for your garden. :)
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4
Sprinkle a little salt on each half and place cut-side down on the baking sheet.
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5
Bake for 30-35 minutes or until skin can be easily pierced with a fork.
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6
While waiting for the squash to cook, whisk together the aminos (or soy sauce), garlic, honey, sea salt to taste, and ginger and set aside.
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7
Once the squash is done roasting, flip the sides over to release steam and let cool for 10 minutes.
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8
Pull strands away from the skin using a fork.
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9
Heat your oil of choice in a large skillet over medium-high heat.
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10
Add onion and celery, and cook 4-5 minutes , stirring often, until the onion starts to just become translucent.
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11
Add the cabbage and carrots and cook for another minute until heated through.
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12
Add the spaghetti squash and and sauce until well combined, cooking for another minute or two.
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13
Serve right away.
