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Yokisaba Spaghetti Squash


  • 1 small spaghetti squash (about 1½ pounds)
  • 1 small onion, finely chopped bite size
  • 10 shiitake mushrooms (or button mushrooms)
  • 2 scallions, finely chopped
  • 1 cup coleslaw mix of carrots and cabbage
  • 1 tbsp of avocado oil
  • 1 tsp dried red chile, chopped (optional)
  • 1 tbsp sesame seeds

For the sauce:

  • 1 tbsp soy sauce (tamari or liquid aminos)
  • 2 Tbsp Coconut aminos
  • Salt and white pepper to taste


  1. Cut spaghetti squash in half, scrape off the seeds with a spoon and microwave for 20-25 minutes (or bake in the oven at 400Fº for 40-50 minutes).
  2. Use a fork and scrape the flesh into strings.
  3. In a large pan over high heat, add vegetable oil and onions. Cook for three minutes or until onions are soft. Add coleslaw mix and red chile and cook for two minutes.
  4. Add shiitake mushrooms and cook for another two minutes.
  5. Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
  6. Transfer to a bowl, top with sesame seeds and serve.

Karin AdoniBen-David

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