Spaghetti Squash Stir Fry

1 medium sized spaghetti squash

2 Tb. olive oil, divided

salt and pepper

1 small onion, diced

1/2 cup diced celery

1/2 cup broccoli florets, roughly chopped

1/2 cup matchstick carrots

1/2 cup water chestnuts, chopped

chopped peanuts, garnish

Sauce:

1/3 cup soy sauce

2 tsp. grated ginger

1 tsp. hoisin sauce

1/2 tsp oyster sauce

3 cloves minced garlic

1 Tb. sugar

1/4 tsp black pepper

Cut spaghetti squash in half lengthwise. Remove the seeds. Lay cut side up on a baking sheet. Drizzle with  1 Tb. of olive oil and salt and pepper. Roast in a 375 degree oven for 45 minutes. Remove and allow to cool. Using a fork, scrape the flesh out of the squash, it should resemble spaghetti noodles. In a large skillet over medium high heat, add 1 Tb. of olive oil, saute the onions, celery, broccoli and carrots for several minutes, until the onions become translucent. Add the water chestnuts and the spaghetti squash and continue cooking for a couple more minutes. Add the sauce and stir to combine. Remove from heat and serve with chopped peanuts for garnish. You can also add a protein like cooked chicken or shrimp.