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I am always trying to come up with new ideas of meals to cook. Although I have our family favorites on rotation, it is always fun to add in some new items. I took out Butcher Box ground pork and beef from the freezer the other day and was ready to cook my traditional meatballs with red sauce, but started thinking about doing something a little different.
Pork always lends itself towards an Asian spin so I decided to make some Asian flavored meatballs. When I was thinking what I could serve the meatballs with, I thought about how much my kids love Lo Mein noodles…so I decided to go clean on Lo Mein. Which led me to create this Spaghetti Squash Lo Mein. I added shredded cabbage (yes, I usually cheat and buy the pre-shredded cabbage/carrot mix) and a clean and delicious sauce, made up of coconut aminos, fish sauce, ginger, garlic and sesame oil. I promise you won’t be disappointed by the flavor of this fun meal! 


lb ground beef
1 lb ground pork
2 tsp fresh grated ginger
2 cloves fresh crushed garlic
3 tbsp coconut aminos
2 tsp sesame oil
3/4 cup almond flour
3/4 cup coconut aminos
1/4 cup fish sauce
3 tbsp fresh grated ginger
1 garlic clove, crushed
1 tsp sesame oil
1 tbsp rice vinegar
Lo Mein:
1 Spaghetti Squash
1 bag shredded Cole slaw mix
1 tbsp olive oil
1 small white onion, chopped
2 celery stalks, chopped


Preheat oven to 375 degrees. Line a large baking tray with parchment paper. In a large bowl, combine the pork, beef, ginger, garlic, coconut aminos, almond flour, and sesame oil. Mix well and roll into balls and place on the baking tray, about 1/2 inch apart. Bake in the oven for 17-20 minutes, or until no longer pink in the middle and slightly brown on top. Remove from the oven and set aside.
In the meantime, pierce the spaghetti squash a few times with a knife. Microwave on high for 12 minutes. Let cool slightly and cut in half. Scrape out the seeds and then scrape the strands of spaghetti squash out of the shell and put them in a large bowl.
In a small saucepan, combine the coconut aminos, fish sauce, ginger, garlic, sesame oil and rice vinegar. Cook over medium heat until the sauce comes to a slight boil, then reduce heat and cook for an additional 10 minutes on low.
In a large pot over medium heat, add the olive oil and let it get a little hot. Add the onion and celery and cook for 3-5 minutes, stirring occasionally, until soft but not brown. Add spaghetti squash and coleslaw and stir to mix well. Add 1/2 of the sauce and continue to cook for a few minutes until well combined. Add more sauce if needed.
Divide the “Lo Mein” amongst several bowls and top with the meatballs. Garnish with cilantro and add more sauce, if desired. Enjoy!