Spaghetti Squash Stir-fry

Preparation

1. Slice celery diagonally and dice onion. Set aside.
2. Wash spaghetti squash and pierce with a fork several times around the squash. Microwave on high for 2 minutes to soften. Cut the stem end off, cut in half lengthwise and scoop out seeds with membrane.
3. Place squash halves cut side down in a  microwave safe dish. Put plastic wrap over the top with one corner vented. Microwave on high for 12 minutes. Cool and scoop out with a fork. Set aside.
4. Whisk together soy sauce, water, garlic, brown sugar, ginger paste, pepper. Set aside.
5. Heat oil in a large skillet over medium-high heat. Add celery and onion, and cook until tender, approximately 3-4 minutes.
6. Add cabbage mix and stir until heated through, approximately 2-3 minutes.
7. Stir in spaghetti squash and soy sauce mixture until well combined, approximately 2 minute.
8. Serve immediately!